- No products in the cart.
Chicken Katsu with Vietnamese Curry
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Japanese
Servings
2-3
Prep Time
15 minutes
Cook Time
45 minutes
Get ready for a flavor-packed feast with our Chicken Katsu and Vietnamese Lemongrass Curry Sauce! The lemongrass curry adds a bright hint of freshness, making this dish light and incredibly addictive. Not to mention, the chicken katsu is crazy crunchy and pairs perfectly with the savory curry sauce. You won't be able to get enough! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 2 large chicken breasts
- ½-1 tsp salt
- Black pepper, to taste
- 2 eggs
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
-
1 jar Red Boat Lemongrass Curry Sauce
- 1 carrot, diced
- 1 potato, diced
- ½ cup coconut milk
- Oil for frying
Directions
Prepare the Chicken:
Slice each chicken breast horizontally to create 4 thin pieces.
- Use a mallet or the back of a knife to tenderize the chicken.
- Season the chicken with salt and black pepper.
Bread the Chicken:
Dredge each piece of chicken in all-purpose flour.
- Dip the floured chicken into beaten eggs.
- Coat the chicken with panko bread crumbs.
Fry the Chicken:
Heat oil in a pan to 350°F (175°C).
- Fry each piece of chicken for 6-8 minutes on each side until golden brown.
- Place the fried chicken on a wire rack to drain excess oil.
Prepare the Vietnamese Curry Sauce:
In a separate pot, add the jar of Red Boat’s Lemongrass Curry Sauce.
- Add diced carrot and potato to the sauce.
- Stir in ½ cup of coconut milk for extra creaminess.
- Let the sauce simmer on medium-low heat until the carrots and potatoes are tender.
Serve.
Slice the fried chicken into 1-inch pieces.
- Serve the chicken over white rice.
- Pour the curry sauce with carrots and potatoes over the chicken and rice.
