Popcorn Chicken Katsu
Popcorn Chicken Katsu
Ingredients
For the katsu sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 5 g fresh ginger, peeled and chopped
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 200 ml chicken stock
- 400 ml coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons honey
For the chicken
- 3-4 skinless chicken breasts
- 80 g plain flour
- 2 eggs, lightly beaten
- 100 g panko breadcrumbs
- as needed oil, for shallow frying
For serving
- as needed rice
Instructions
- 1
In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and chopped carrot and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the chopped garlic cloves, peeled and chopped fresh ginger, ground turmeric, and curry powder to the saucepan. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min
- 3
Pour in the chicken stock and coconut milk. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
While the sauce is simmering, cut the skinless chicken breasts into bite-sized pieces.
⏱️ 5 min
- 5
Set up a breading station: place the plain flour in one shallow dish, the lightly beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 6
Take each chicken piece and coat it first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully covered. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to adhere.
⏱️ 8 min
- 7
In a separate pan, heat enough oil for shallow frying over medium-high heat. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until they are golden and crispy all over and cooked through, about 3-5 minutes per batch, turning occasionally.
⏱️ 10 min
- 8
Using an immersion blender, carefully blitz the simmering sauce in the saucepan until it is smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 3 min
- 9
Stir the soy sauce and honey into the blended sauce. Continue to cook the sauce over medium heat, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min
- 10
Serve the crispy popcorn chicken pieces immediately with rice. Pour a generous amount of the rich, warming katsu curry sauce over the chicken and rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Chicken Katsu
For the katsu sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 5 g fresh ginger, peeled and chopped
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 200 ml chicken stock
- 400 ml coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons honey
For the chicken
- 3-4 skinless chicken breasts
- 80 g plain flour
- 2 eggs, lightly beaten
- 100 g panko breadcrumbs
- as needed oil, for shallow frying
For serving
- as needed rice
Instructions
- 1
In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and chopped carrot and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the chopped garlic cloves, peeled and chopped fresh ginger, ground turmeric, and curry powder to the saucepan. Cook for another 2 minutes, stirring constantly.
⏱️ 2 min - 3
Pour in the chicken stock and coconut milk. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
While the sauce is simmering, cut the skinless chicken breasts into bite-sized pieces.
⏱️ 5 min - 5
Set up a breading station: place the plain flour in one shallow dish, the lightly beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 6
Take each chicken piece and coat it first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully covered. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to adhere.
⏱️ 8 min - 7
In a separate pan, heat enough oil for shallow frying over medium-high heat. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until they are golden and crispy all over and cooked through, about 3-5 minutes per batch, turning occasionally.
⏱️ 10 min - 8
Using an immersion blender, carefully blitz the simmering sauce in the saucepan until it is smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the saucepan.
⏱️ 3 min - 9
Stir the soy sauce and honey into the blended sauce. Continue to cook the sauce over medium heat, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
⏱️ 7 min - 10
Serve the crispy popcorn chicken pieces immediately with rice. Pour a generous amount of the rich, warming katsu curry sauce over the chicken and rice. Enjoy!
⏱️ 1 min