Chicken Katsu Curry

Name: Chicken Katsu Curry
Ingredients: 4 oz Boneless chicken breast; 1 cup All-purpose flour; 1 cup Panko breadcrumbs; 1 Egg; 1 cup Curry sauce; 1/2 cup Japanese rice; 1 cup Steamed carrots

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesgymFoodlowSugar

Nutrition (per serving)

880Calories

80 gProtein

25 gCarbs

42 gFat

10 gSugar

1100 mgSalt

Ingredients

4 oz Boneless chicken breast
1 cup All-purpose flour
1 cup Panko breadcrumbs
1 Egg
1 cup Curry sauce
1/2 cup Japanese rice
1 cup Steamed carrots

Method

Prepare the chicken breast by pounding it to an even thickness and seasoning with salt and pepper.
Dredge the chicken in the flour, shaking off excess, then dip in the beaten egg, and finally coat in the panko breadcrumbs.
Heat about 1/2-inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C), then add the breaded chicken and cook until golden brown and cooked through, about 5-6 minutes per side.
While the chicken is cooking, heat the curry sauce in a saucepan over medium heat, stirring occasionally, until warm and bubbly.
To assemble the dish, slice the cooked chicken into strips and place on top of a bed of Japanese rice, then spoon the warm curry sauce over the top and add the steamed carrots on the side.
Steam the carrots by filling a pot with 2 inches of water and bringing to a boil, then reduce the heat to medium-low and place a steamer basket over the pot, adding the carrots and covering with a lid, cook for 5 minutes or until tender.
For an extra crispy coating, chill the breaded chicken in the refrigerator for 30 minutes before frying.