@cassyeungmoney: Big texture girl #chickenkatsucurry #chickenkatsu Chicken: 2 Chicken breasts or thighs pounded out 2 eggs 1 tsp soy sauce 1 tsp grated garlic 1 tsp grated ginger 1 tsp white pepper 1/4 cup flour Dredge in panko bread crumbs seasoned with garlic + white pepper Curry: 1 large potato cubes 2 medium carrots 1/2 onion 3 cloves garlic Optional deglaze with 1/2 cup Shaoxing Wine 3 cups water or broth 1/2 box Golden Curry cubes (4 cubes) Cover your chicken with plastic wrap and pound out with the back of your knife. Mix with your wet batter and set to the side to marinate. Meanwhile, prep your veggies and add to a pan with some oil. Let them develop some color for a few minutes then add in water/broth. Bring it to a boil then cover and reduce the heat to low. In a separate pan, cover the bottom with about an inch of oil and heat while you dredge your chicken in your bread crumbs. Drop the chicken away from you and let it fry 4 minutes each side. After you’ve fried the first side, flip then finish your curry while the other side cooks. Your veggies should be soft by now. Add in your Japanese curry cubes and let them melt and combine. Slice your chicken and serve over your curry and rice, garnish with green onion razzle dazzle and enjoy!

Cassie Yeung

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Region: US

Thursday 11 May 2023 03:13:30 GMT