This delicious curry is relatively easy to make and is greatest made recent – there’s nothing quite like freshly fried katsu chicken. Place flour, eggs, and panko in separate bowls. Add the honey, soy sauce and bay leaf and convey to the boil, then cut back the heat and simmer for 20 minutes, so the sauce thickens however continues to be of pouring consistency. Warmth a pan of salted water to the boil and dump the rice into the boiling water, stir and simmer for 10 minutes till cooked.
Once I make it once more I am going to make the sauce extra spicy and I will add extra stuff to the rice to make it a bit more attention-grabbing. Fry the chicken breasts for three-four minutes on each side in a generous glug of oil in a pan over a delicate warmth till golden brown and cooked proper by way of.
Slice the hen and serve with the cooked sticky rice, spring onions and a generous quantity of curry sauce. This rooster katsu recipe has an incredibly crispy outer layer of breadcrumbs, with the moist and juicy chicken breast meat inside. Whisk together the egg and soy sauce in a large bowl and put the breadcrumbs in a separate bowl.
It really has fairly a little bit of history behind it. There was a rice shortage in Japan for a while and the British had been actually still the colonizers of India, so the British truly brought curry sauce to Japan, so clearly Japan took it, like with all the things, and made it a lot, a lot better in my humble opinion.
You should master a couple of primary methods to get the right golden brown, crispy, not too oily, tender and juicy chicken katsu. Serve over rice with reserved sauce alongside for dipping. Dip the hen meat into flour. This is generally known as hen Ñ‚enders, or panko hen (although any variation of katsu rooster will be called this).