One of my favorite Japanese meals is Chicken Katsu Kare. Heat the oil in a big frying pan over a medium-high warmth. Put the flour, eggs and breadcrumbs in three separate shallow bowls. So in a matter of minutes, you bought this lovely Japanese dish, crispy chicken katsu, a nice intense curry sauce, a bunch of pickles.
You can eat it both with steamed rice, ramen or ready hen katsu don. Stir in the flour and curry powder and prepare dinner for a minute. It is usually served rather than tonkatsu in katsu curry and katsudon in native plate-lunch eating places and in high quality-dining Japanese establishments alike.
Add the ensuing paste to the massive curry pot that comprises the cooked greens and remaining liquid and stir to combine. This layer of flour helps to seal up the breast meat, thus defend it from the new oil in case a part of the breadcrumbs fall off from the floor.
A butterflied rooster thigh is mostly used; it’s often salted, black-or-white-peppered and dipped in a lightly seasoned flour, then dredged in a overwhelmed egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.