Today we are making this delicious chicken katsu with rice! A creamy curry sauce based on onion, ginger and carrot, combined with a crispy piece of chicken and rice. This dish is so delicious thanks to its freshness: you make everything from scratch and it's not difficult at all! Spicy, aromatic and delicious for every day.
Chicken katsu with rice
30 minutes
Average
What is chicken katsu?
Chicken katsu is a Japanese fried chicken dish that consists of a breaded and crispy fried chicken breast, usually served with rice, cabbage and tonkatsu sauce. The dish originated in Japan and is derived from tonkatsu, a similar preparation with pork introduced in the late 19th century, influenced by Western schnitzels.
The name "katsu" comes from the English word "cutlet," meaning cutlet. While tonkatsu remained popular, chicken katsu emerged as a lighter version, ideal for people who do not eat pork. It became especially popular in Japanese bento meals and casual eateries.
The chicken is first flattened, seasoned, passed through flour, beaten egg and panko (Japanese breadcrumbs) and then deep-fried until golden brown. The panko provides an extra crunchy texture. The accompanying tonkatsu sauce is a thick, sweet and savory sauce based on soy sauce, Worcestershire sauce and fruit puree. I make my own sauce based on soy sauce, carrot, onion and ginger.
Chicken katsu has spread worldwide and is served in many Asian and Western cuisines, often with variations such as katsu curry or sandwiches.
What is the difference between panko and breadcrumbs?
Chicken owes its crispy coating to panko. But what is actually the difference between panko and breadcrumbs? In any case, it's worth running around to the toko for it if your own supermarket doesn't have it ;).
Panko and regular breadcrumbs are both used for breadcrumbing food, but they differ in texture, preparation and results.
Panko is a Japanese bread crumb made from crustless white bread that is electrically baked to give a light, airy texture. It is then ground into flake-like crumbs. This makes panko coarser and fluffier than regular breadcrumbs, providing an extra crispy and less greasy crust when deep-fried.
Plain breadcrumbs are made from dried and finely ground bread, often including the crust. This makes it finer and denser in texture, giving it a firmer, less airy crust.
Panko is often used in Asian dishes such as tempura and katsu, while traditional breadcrumbs are more common in European dishes such as schnitzels and meatballs. Because of panko's lighter texture, it absorbs less oil, resulting in a crispier and less heavy end result. So get it!
More recipes with crispy chicken
Looking for more recipes with crispy chicken? How about this crispy chicken bowl with spicy peanut sauce or noodles with crispy chicken, bimi and pineapple?
What you need:
2
2 chicken breasts weighing 125 g each
In Spanish supermarkets they sell extra thin chicken fillets
150 gr rice
100 gr flour
1 egg
150 gr panko
1 white onion
2 cloves of garlic
2 roots
1 tsp finely chopped ginger
2 tbsp soy sauce
100 ml coconut milk
200 ml chicken stock
1 tbsp garam masala
1 tsp chili flakes
200 ml sunflower oil for frying
handful of fresh coriander
1 stalk of spring onion
salt and pepper
What to do:
1
Chop the onion, clean the carrot and cut into pieces. Chop the garlic and possibly the ginger as well.
2
Flatten the chicken breasts with a rolling pin and sprinkle with some salt and pepper. Take three plates. Spread the flour on one plate, whisk the egg in another plate and spread the panko on the last plate. Roll the chicken breasts first through the flour, then through the egg and then through the panko.
3
Bring a pan of water to a boil and cook the rice in it according to the package directions.
4
Heat some oil in a pan and fry the onion in it. Then add the garam masala and fry for 2 minutes. Then add the carrot, ginger and garlic and fry for a few more minutes. Season with salt and pepper.
5
Add the soy sauce and chicken stock, stir well once, then put a lid on the pan. Simmer for about 10 minutes until the carrot is soft enough to blend. Blend with a hand blender or in the blender until smooth. Add the coconut milk and chili flakes and stir again. Season additionally with salt and pepper if necessary.
6
In another pan, heat the sunflower oil. Toss a crumb of panko into the oil to see if it is hot enough. Does the crumb sizzle? Then your oil is ready. Carefully place the chicken breasts in the pan and turn over after 3-4 minutes so they get a nice golden brown on both sides.
7
Cut the spring onion into thin rings and coarsely chop the garlic. Serve the rice with the chicken and sauce. Garnish with the chicken katsu with the spring onion, cilantro and some extra chili flakes.
