Hen katsu curry is one of my favorite japanese dish. Place the flour, egg and panko crumbs into separate shallow dishes. Add sauce ingredients to a bowl one by one, mixing in between. Add half the rooster, cut back warmth to medium and cook till golden, 3 to four minutes. Heat the oil in a frying pan and fry the breaded chicken breasts for five minutes on each side, or till golden and cooked via.
The one that’s coated with flour is marginally more tender and juicy, perhaps it’s due to the extra barrier stopping direct heat from the oil reaching the meat. Dredge the hen in flour, shaking off extra, then dip in egg, letting excess drip off, then coat both sides with panko.
Choose up the breadcrumbs within the oil in between deep-frying totally different beaches to prevent this from occurring. I know I will be asked this query… For Japanese katsu (tonkatsu, hen katsu and so on), I really advocate to deep fry it to have the same outcome.
Slice the hen diagonally and serve with the sauce drizzled over, steamed rice and salad. Anyone who is into Japanese meals is aware of that katsu curry is wickedly fantastic. Dip in egg combination, then toss in breadcrumbs, pressing to safe. Used good high quality rooster breasts, cornflakes, used a jar of first rate Korma sauce and added soy sauce and a bit of hot chilli sauce, and it worked out rather well.
Juicy rooster or pork cutlets in an extremely crisp layer of golden-brown bread crumbs with a sweet and savory sauce and a facet of crisp shredded cabbage and steamed white rice is an easy and delicious weeknight meal, whether you purchase it at the food court docket or fry it in your individual kitchen.