Cooking Lesson #542: Crispy Curry Chicken Katsu

…from the Perspectives’ Kitchen

How you doin’? Recently, I went to Tokyo Boys in Henderson, Nevada… a self-proclaimed, “Fine Japanese Food Restaurant.” While it’s just an okay restaurant I did like their Curry Chicken Katsu, which is the subject of this blog.
 
My Curry Chicken Katsu recipe is all about the crispy fried texture and the sharp curry gravy. In order to get the crispiest chicken, one must follow the “rules.”
 

• Dredge the chicken thoroughly with flour. This ensures the egg and panko coating clings to the chicken.
• Let the prepared chicken “rest” for 15 to 20 minutes before frying.
• In order to get the chicken to fry up deep golden brown, ultra-crispy, crunchy and oh so juicy, set the temperature to 350⁰ F. If the temperature of the oil dips or flares, katsu chicken will either be oily or burnt. In the test kitchen, we mount a candy thermometer in our fry pan so we can adjust the heat as needed and keep the oil at a constant 350⁰ F.

 
Curry Chicken Katsu and a bowl of fluffy jasmine rice garnished with green onion brushes and red ginger, with a bottle of Asahi beer to temper the spice of the curry, is a delicious one-bowl (or plate) dinner.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  4 servings
 
Ingredients 
For the curry sauce
1 tablespoon vegetable oil
8 ounces yellow onion, halved and cut into 1-inch pieces
1-1/2 tablespoons minced garlic
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon thick dark soy sauce
2-1/2 tablespoons madras curry powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
2 cups chicken stock
2 tablespoons cornstarch (mixed onto a slurry with 2 tablespoons water)
1 tablespoon salted butter
 
For the chicken thighs
8 skinless, boneless chicken thighs
1 tablespoon kosher salt or to taste
1 cup all-purpose flour
3 large eggs
3 tablespoons water
3 cups panko Japanese-style bread crumbs
3 cups vegetable oil for frying

​4 cups cooked jasmine rice, for serving
8 green onion brushes, for garnish
2 tablespoons red pickled ginger, for garnish
 
Directions
To make the curry gravy
1.    Heat a Dutch oven or other medium to large pot over medium heat.
2.    Add the 1 tablespoon oil and the onion and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
3.    Add the garlic, tomato paste, and Worcestershire sauce, soy sauce and cook until fragrant, 1 minute. Then stir in the curry powder, salt and sugar and cook for 1 minute.
4.    Stir in the chicken stock. Bring to a simmer, cover, and cook until the spices bloom, about 20-25 minutes.
5.    Stir the cornstarch with the water to make a slurry and add it to the curry sauce.
6.    Stir until the sauce is thickened, then stir in the butter.
7.    Taste for seasoning and add additional salt to taste if needed.
8.    Set aside to hold until serving.

To make the chicken thighs

1. Preheat oven to 200⁰ F.
2. Line one baking sheet with parchment or wax paper and set up another with a cooling rack.
3. Trim any excess fat off the chicken thighs.
4. Lay a couple of sheets of parchment paper over the chicken thighs and, using a hammer meat tenderizer, lightly pound the thighs to 1/2-inch thick and season with kosher salt.
5. Put the flour in a shallow bowl.
6. In a separate bowl, lightly beat the eggs with 3 tablespoons of water.
7. In a food processor, pulse the panko 7 to 10 times until it resembles a coarse meal and then transfer it to a shallow bowl.
8. Lightly season the flour, eggs, and panko with salt.
9. Dredge 1 thigh of chicken in the flour, tapping off the excess. Dip it in the egg, allowing the excess to drip off and then drop it in the processed panko, pressing the thigh into the panko to help it adhere.
10. Transfer that piece to the parchment or wax paper–lined baking sheet. Repeat with the remaining chicken thighs.
11. Pour the oil into a large sauté pan or Dutch oven and heat over medium-high heat until it reaches 350⁰F on a candy thermometer. Note: Adjust the heat as needed to maintain the oil temperature throughout the frying process.
12. Add 2 or 3 chicken thighs to the hot oil and fry over moderately high heat for about 3 minutes a side, turning once, or until they are golden and crispy and reach an internal temperature of 165° on an instant-read meat thermometer.
13. Transfer the fried chicken thighs to the baking sheet fitted with a cooling rack and place it in the oven while you fry the remaining thighs.
14. Once all of the thighs are cooked, slice and serve them hot atop rice topped with the curry gravy, garnish with sliced green onion brushes and red pickled ginger.
15. Enjoy!

ChefSecret:  It is important to adjust the fry heat as needed to maintain the oil temperature throughout the frying process to avoid burnt or soggy chicken.

Quip of the Day: “My new wife wants me to sign up for a 401K. No way in hell am I going to run that far for anyone.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

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                                                     ©Perspectives/The Consulting Group, LLC, 2022

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