Back to 4 servings sauce 2 tbsp vegetable oil 1 large onion, finely chopped 1 large carrot, chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tbsp all-purpose flour 2 tbsp Japanese curry powder, or mild curry powder 0.5 tsp turmeric 2 cups chicken stock 0.5 cup coconut milk, optional, for a creamier sauce 2 tbsp soy sauce 1 tbsp honey 1 tbsp Worcestershire sauce 1 tbsp tomato ketchup katsu 4 boneless chicken breast fillets, about 1/2 inch thick after pounding 0.5 cup all-purpose flour, for dredging 2 large eggs, beaten 2 cups panko breadcrumbs vegetable oil, for shallow frying, about 1 inch deep 1 tsp salt 0.5 tsp black pepper to serve cooked short-grain white rice, hot, for serving pickled red ginger, optional garnish scallions, sliced, optional
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1 Step 1: Heat the 2 tablespoons oil in a saucepan over medium heat. Cook the onion and carrot for 6 to 8 minutes, stirring often, until the onion is soft and translucent but not browned.2 Step 2: Add the garlic and ginger and cook about 1 minute until fragrant. Stir in the curry powder and turmeric and toast for 1 minute, then sprinkle in the flour and cook another minute, stirring.3 Step 3: Gradually whisk in the chicken stock to avoid lumps. Add the soy sauce, honey, Worcestershire and ketchup, then simmer on low for 20 minutes, stirring occasionally, until the carrot is tender and the sauce is thickened.4 Step 4: If using coconut milk, stir it in and simmer 1 more minute. Blend the sauce until smooth, or leave it chunky, then taste and adjust salt and sweetness. Keep warm over the lowest heat.5 Step 5: Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides with the salt and black pepper.6 Step 6: Set up three shallow dishes: flour, beaten egg, and panko. Dredge each cutlet in flour, shake off the excess, dip in egg, then press firmly into panko on both sides.7 Step 7: Pour vegetable oil into a heavy skillet to a depth of about 1 inch and bring it to 340 F (170 C) over medium-high heat. Lower in one or two cutlets at a time and fry each side for 3 to 4 minutes, until the crust turns deep golden brown. The chicken is done when a thermometer in the thickest part reads 165 F (74 C) and the meat shows no pink.8 Step 8: Drain the katsu on a wire rack for 2 minutes, then slice crosswise. Serve over hot rice with the curry sauce spooned over the rice and part of the katsu, topped with pickled ginger and scallions if using.getsaucepan.com/r/1445c984-8ee3-55ea-b69b-8413ee413b39
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