In today’s episode of Wok Wednesday, Jeremy shows us how to make the Japanese classic; Chicken Katsu Curry!
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Hey guys Jeremy here from school what Covent Garden it's what Wednesday once Again and this time we're using a watt And a pan for a chicken katsu curry so First things first we're gonna slowly Cook off your onions on a medium heat Make sure there's enough oil in the Bottom of the pan your finely chopped Onions in there's a million ways to cook A curry my in-laws are actually Indian So I cook it more the Indian way but With Japanese flavors of course the Japanese would have taken the spices From the huge amount of trades that has Come from generations after generation So essentially a catsuit curry is a bit Of fusion really in my view perhaps the Japanese would say differently lightly Brown your onions soften them up so it's A slow to medium cook of those onions so We're gonna cut your chicken breasts Nice and thin go for two good pieces a Breast if you want to open that up Slightly more it's my angle cut into it Like so and then flatten that into one Big escalope chicken You know marinate that very gently some Garam masala it's about a teaspoon of Garam masala and then we can start to Breadcrumb your chicken so my onions are Softened slightly Brown get some garlic Here you've got a quick stir still on a Medium heat I'm gonna start to bring our Spices in bay leaf
Some mild curry powder I like to cook my Spices through the Indian style Tempering your spices garam masala you Want to burn them just give me that Light toasting paprika paprika turmeric Here really create the color of the Curry sauce then we're gonna make a Light Roux out of this French cooking Turn got a bit more oil here you can see Very international is katsu curry so French usually use butter and flour We've got some oil plain flour and corn Flour that brings all of those spices Together and they get stuck to the Little bits of onion again we're just Lightly cooking that flour and we're Gonna slowly add some chicken stock Bit by bit so the low heat now you can See the stickiness of that flour just Gradually add that stock see your roof We're gonna get it a good mix each time That that melts through see that intense Color so nice smooth paste here so then Add a bit more Taste of curry since I had the water at The end tends to thin out before it's Thickens again of course with the Cornflour and plain flour in there once I bring it to a boil it will thicken Once more Well that stocks in there now this is When it's a good time to start seasoning So what we're trying to go for is a nice Balance of sweet savory there's no real
Taste in there yet apart from the spices So got some brown sugar here and some Tamari Japanese soy sauce you go Tablespoon at a time so I'm gonna go for One tablespoon of tamari in first a Pinch of sea salt That's my saltiness from now bring that To a boil you've got a bright orange Yellow color a little taste of that Before I add any more quite sweet a Little bit more salty flavor so I'm Gonna go for one more tablespoon of just The tamari and then just a tint of honey To accentuate the brown sugar give it a Nice syrupy texture almost you're gonna Reduce that down by about a third so It's a nice consistency to pour over our Fried pancake in at this point just Enjoy it don't try and do too much look After your curry sauce because it can Thicken up very quickly stand over its Have a glass of wine if you're old Enough Again that honey's just sort of brought A little extra sweetness to it so I'm Gonna do one last pinch of salt should Have a nice sweet savory balance see the Consistency of that sort now almost on a Slow drip flour has a tendency to drop To the bottom so you just want to keep Moving it through stirring generally a Nice homogeneous mixture a little taste Oh yeah that's more issue I'm not gonna Take that for texture too much further
I'm gonna bring it down to really low Heat now just so it simmers away ready To finish my dish right pani again a French term it essentially means bread Crumbing the difference here is that We've got Japanese panko breadcrumbs Which are essentially electrified bread Comes from the old post-war time Actually during the war I think it's a Second World War when the Japanese had a Lot of flour to use and they made bread But it tasted horrible and they the way They made it was they electrocuted this Bread using whatever they had so they Decided to make bread crumbs over out of It instead now when you pan a something You need your plain flour so I've got Season to play in flour just with just Plain flour with a little bit of salt I've got my egg and the ordering of this Is where people get a little confused Sometimes we say it very very simply you Start from your wet chicken or wet meat And you go wet dry wet dry so check-in Into your plain flour make sure it's Well covered straight over to the egg so From dry back to wet and then over to Your breadcrumbs back to the dry make Sure you cover it well and if you wanted To double panic and spread calm it again Completely up to you now quite like a Light coating say he's going to go once Into that and then that's ready to go You've made your chicken you can start
To crisp it up deep-frying just test Your oil anything wooden fizzes up Straight away you're at about 180 Degrees C so no that's hot enough it's Clean oiled and that's great Pacific and the Japanese are quite Rightly so about this it's got a nice Golden brown finish you must have been Oil Now these chicken pieces are cut nice And thin so they don't take long to cook At all see how quickly they go golden Brown okay big pieces of katsu here but The way you know if the chickens cooked Through or not it should be floating at The top of the oil and you're gonna take One piece out just to see give it a bit Of space you can see that it's floating Really nicely so that's look through Really quickly now leave this larger Piece in for another 30 seconds to a Minute and again I can see well that's Now floating at the top of the oil Really that's ready to come out Beautiful golden brown finished on those Escalopes of chicken beautiful crispy Chicken center of your bowl there's some Nice steamed rice here I've got my Thickened curry sauce All over that chicken and rice Simple as that Your chicken katsu courage so of course I've got to taste it I love this dish great balance of sweet
Savory flavor crispy chicken and it's Cut so thin it cooks so quickly Still nice and succulent if you like This type of recipe and you want to know More subscribe to our channel subscribe To our channel if you want to learn more Food just like this subscribe to our Channel and keep the suggestions coming [Music]
