It’s been a while since my last entry. I have decided to keep blogging and social media down to a minimum for a short period of time, a digital detox as the kids call it nowadays. I was feeling a little under the weather physically and emotionally, uninspired and unmotivated. When it comes to a time like this, my solution is to take a step back and focus on more outdoor activities.
I do miss my blog after a while and so here I am, returning from a break feeling rejuvenated and fresh ideas. I intend to include more lifestyle elements on this blog as well as creating video contents in days to come. I am taking baby steps in all this and guess what my friends, I have uploaded my FIRST COOKING VIDEO featuring this recipe which I’ve linked down below. 🙂
Chicken katsu curry don is one of my favourite orders from Japanese restaurants. Think when you’re extremely hungry, on the verge of being hangry (hungry + angry), this dish is THE FIX. Crispy and moist Japanese style fried chicken with a side of Japanese curry sauce over a bowl of steamy sticky and fluffy rice, man there’s no words!
Since I love this dish so much, I wanted to recreate it at home whenever I don’t feel like going out. I’ve came up with my own version of chicken katsu curry don which is effortless and there’s no deep frying necessary. This way you are not running the risk of feeling like a greaseball from deep frying plus it’s a lot healthier!
(My Youtube Channel is also FussFreeCooking. Click here to SUBSCRIBE!)
500g chicken breast schnitzel (uncrumbed) - 4 pieces
1 packet of Golden Curry Sauce Mix (Japanese curry cubes)
500ml/2 cups hot boiling water
4 servings of vegetables of choice (I used 2 cups of frozen mixed vegetables, heated through)
4 servings of steamed rice
Baked Chicken Katsu:
Preheat oven to 180Celsius/350Fahrenheit. Line baking tray with parchment paper and use a cooking spray to lightly grease the surface of the parchment paper. Set aside.
Pour dry breadcrumbs on a flat plate and set aside.
In a mixing bowl, add eggs, salt and Japanese seasonings. Beat the eggs with a fork and set aside.
Dunk a chicken breast in the egg mixture and the coat it with dry breadcrumbs to cover all surface area. Place the breaded chicken breast on the tray. Repeat with the remaining 3 chicken breasts.
Lightly spray the breaded chicken with a cooking spray. Bake them in a preheated oven for 15 minutes until the chicken breasts are just cooked through and the exterior has become golden and crispy.
Remove the chicken from the oven and flip them over to other side and bake for another 10 minutes until both sides are crispy and golden brown. You may need to adjust the baking time to achieve the desired crispness and colour.
Rest the chicken breasts for a minute or two before slicing into strips using a scissors or knife.
In a pot, add the Japanese curry mix and boiling water. Simmer over low-medium heat until the sauce thickens. Stir occasionally to ensure the sauce does not stick to the bottom of the pot. The desired the consistency is likened to thickened cream. Feel free to add more water should you prefer more fluid consistency. Set aside.
Add rice to bowls. Ladle the curry sauce over it and topped with strips of chicken katsu and steamed vegetables.