Baked Crispy Chicken Katsu with Japanese Curry

This mild curry is great for people who can't take heat
This mild curry is great for people who can't take heat

I love Japanese food for as long as I can remember, though I cannot remember when I started enjoying Japanese cuisine.

One of the food I have grown to love a lot is Chicken Katsu Curry, but I don’t fancy slaving in the kitchen deep frying the chicken cutlet away. I discovered, there’s a way to get that crispy chicken with only less than a fraction of the amount of oil. In addition, I don’t even need to stand by the stove to cook the meat!
There’s no compromising in the texture and taste using this method of preparing the Chicken Katsu, I assure you! My family has grown to love this crispy chicken so much, my children often ask me to make this meal again.

You can do it too! Here’s how…the ingredients needed are really simple and you will be amaze how easy it is that you can have this meal without stepping into a Japanese restaurant!

Ingredients (serve 4 people)
For Chicken Katsu
4 boxes of 25gms Corn Flakes (crush in a zip bag with rolling pin; see photo below)

1/2 cup of plain flour (seasoned with 1/2 tsp salt & a few dash of white pepper)
2 large boneless chicken thighs (washed, pat dry and lightly seasoned with salt & pepper)
1 large egg (lightly whisked)
1-2 tsp olive oil

For Japanese Curry
3 Japanese Curry Cubes

This mild curry is great for people who can't take heat
This mild curry is great for people who can’t take heat

1.5cups water (add more if you prefer the consistency to be runny)
2 Medium size potatoes (cut into bite sized cubes)
1 Large carrot (cut into bite sized cubes)
1/2 large yellow onion (finely chopped)
2 cloves garlic (minced)

Prepping station - all ingredients ready in individual plates
Prepping station – all ingredients ready in individual plates

Process (Chicken Katsu)
1) Preheat oven to 180C
2) Drizzle olive oil into the crushed cornflakes and combine well
3) Dredge chicken meat into flour and pat off excess before dipping into the whisked egg, followed by coating the meat with cornflakes
4) Place meat on greased baking tray; bake in oven for 20mins
5) Bring the baking tray of meat out of the oven and flip the meat over to the other side; bake it for a further 10mins
6) Once chicken katsu is done leave it on a cooling rack for 5mins; cut chicken kastu just before serving

Process (Japanese Curry)
1) While baking the chicken, we get the curry cooked.
2) Heat up in a saucepan 1-2 tsp of cooking oil and sauté onion till translucent
3) Add minced garlic and fry for 1 min till garlic is fragrant
4) Tip in all the veggies and stir-fry for 2mins
5) Add water and bring the mixture to a boil then simmer till veggies are cooked till tender
6) Add curry cubes and stir constantly till the cubes have dissolved; off heat, ready to serve
7) Serve with white rice and top with chicken katsu & Japanese curry
8) If you like you may sprinkle some Japanese rice topping (optional)

Now it’s time to enjoy a nice plate of Chicken Katsu Curry at the comfort of your home!

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