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Katsu Curry | Yutaka

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Published on Oct 23, 2015

Easy Cooking Video for Japanese Style Chicken "KATSU" Curry. For more recipes visit us at yutaka.london/recipes. Click below on SHOW MORE for more details of the recipe. Enjoy!

INGREDIENTS:

SAUCE -

- 1 Large Onion
- 1 Tablespoon Vegetable Oil
- Water 800ml
- Yutaka Japanese-Style Curry 100g

STEAMED WHITE RICE

CHICKEN KATSU – Deep Frying:

- Chicken Breast
- Salt & Pepper
- Plain Flour 50g
- 1 Large Egg
- Yutaka Panko 100g
- Deep frying oil

(Serves 5 people )
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DIRECTIONS:

SAUCE:

1) Chop Onion into small pieces.
2) Add a little oil to the pan.
3) Gently fry chopped onions on low heat until lightly browned
4) Add 800ml of cold water and bring to a boil.
5) Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes.
6) Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. 7) Simmer on low heat and stir until sauce thickens.

CHICKEN KATSU – Deep Frying - Option1:

1) Season the chicken breast with salt and pepper.
2) Coat seasoned chicken with plain flour.
3) Dip chicken in egg and coat with Yutaka Panko.
4) Add oil to pan and bring the heat to 170*C.
5) Deep fry the chicken for 6-8 minutes.
6) Serve with boiled rice and sliced chicken.
7) Add sauce and serve.
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CHICKEN KATSU – Oven Baking – Option 2:

1) Coat seasoned chicken with ‘Pan-Toasted’ Yutaka Panko.
2) Cook in the oven for 20-30 minutes (200°C).
3) Serve with boiled rice and sliced chicken.
4) Add sauce and serve.

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