A few nights ago Mr Fay went out on a poker night with his boys and my girl friend decided we should do our own girls night in at my place. As it was such a last minute decision I had to go through my kitchen pantry trying to find inspirations and hopefully decent ingredients to cook for dinner. And as I was craving for Asian food (as always), I decided I was going to make Japanese chicken katsu (a Japanese term which means “cutlet” in English) dish and I also have a box of instant Japanese curry mix sauce to pour on top. Curry sauce is optional so don’t worry if you don’t have them; chicken katsu itself is a delicious dish 🙂
For the chicken katsu
4 chicken breast fillets
Salt and pepper to taste
Vegetable oil for frying
Cooked white rice (jasmine or sushi rice works)
Panko Japanese style breadcrumbs (can be found in most oriental stores)
For the (optional) curry sauce
S&B Golden Curry sauce mix
Either 2 carrots or 2 capsicums or 1 of each (I had to ask my girl friend to bring me her leftover vegetables in her fridge as Mr Fay and I only have meat in our fridge…)
Serve: 2 hungry people
Time: 15 minutes of preparation, 20-30 minutes of cooking depends if you’re making the curry sauce
Score chicken breast fillets for even cooking and to allow the panko breadcrumbs to go in deeper (which means more crispy bits yum).
Prepare 3 bowls for your 3-step coating process of the chicken fillets: plain flour, beaten eggs, and panko breadcrumbs. Arrange them in a row.
Lets start with the curry sauce first if you decide to make some. Cook and stir fry your carrots / capsicums and then add 600ml of water and bring to a boil (I actually boiled the water using kettle to save time). Reduce heat, cover and simmer until for approximately 5 minutes and then break S&B Golden Curry sauce mix into pieces and add it to the mixture, stir until completely melted. Simmer for another 5 minutes, stirring constantly. Put it on the lowest heat to keep it warm while we cook our chicken katsu fillets.
Start with sprinkling salt and pepper on your chicken fillets then lightly coat them in plain flour, dipped into the beaten eggs and then coat them with the panko breadcrumbs. Make sure you cover both sides and repeat the process for all fillets.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour your hot curry sauce over chicken, serve with white rice and enjoy!
And a girls night in wouldn’t be complete without painting our nails pretty of course!