Spicy Curry Chicken Katsu Bowl with Red Pepper

Name: Spicy Curry Chicken Katsu Bowl with Red Pepper
Yield: Serves 1 serving
Cuisine: American
Ingredients: About 3.5 oz (100 g) boneless, skinless chicken breast; Salt and pepper, to taste (for seasoning); About 2 tablespoons tempura batter mix, about 2 tablespoons panko breadcrumbs, oil for frying (as needed) (for chicken katsu); Cooked rice, as desired; 1/4 onion, finely chopped; 3.2 oz (90 g) seafood mix, thawed; 1 tablespoon cooking oil; 1 teaspoon chicken bouillon granules; 1 cup (230 ml) water; 1 serving Japanese curry roux; Caramel, as desired (optional; see method below); Red pepper powder, as desired (such as GABAN brand or similar); 1/2 soft-boiled egg, sliced green bell pepper, for topping

はるさんの台所 @cook_40056001

By arranging the chicken curry in a new way, it feels so much more luxurious! It’s a real treat. Recipe inspiration: I tried to recreate the look of the limited-time “Shibi-Kara Mapo Chicken Katsu Bowl” from Katsuya, but with curry instead. →http://harubiyori24.blog48.fc2.com/blog-entry-2317.html

はるさんの台所 @cook_40056001

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Ingredients

Serves 1 serving

About 3.5 oz (100 g) boneless, skinless chicken breast
Salt and pepper, to taste (for seasoning)
About 2 tablespoons tempura batter mix, about 2 tablespoons panko breadcrumbs, oil for frying (as needed) (for chicken katsu)
Cooked rice, as desired
1/4onion, finely chopped
3.2 oz (90 g)seafood mix, thawed
1 tablespooncooking oil
1 teaspoonchicken bouillon granules
1 cup (230 ml)water
1serving Japanese curry roux
Caramel, as desired (optional; see method below)
Red pepper powder, as desired (such as GABAN brand or similar)
1/2soft-boiled egg, sliced green bell pepper, for topping

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Steps

1

Slice the chicken breast thinly on the bias, season with salt and pepper, and dip in tempura batter mixed with water.
2

Coat with panko breadcrumbs and fry in oil at 350°F (180°C) until golden brown.
3

Heat oil in a pan and sauté the onion until fragrant. Add the seafood mix and cook, then add water and chicken bouillon granules and bring to a simmer.
4

Turn off the heat, add the curry roux and let it dissolve. Turn the heat back on, add caramel to taste if using, and adjust the spiciness with red pepper powder.
5

Spoon rice into a bowl and arrange the chicken katsu upright on the side. Pour the curry sauce over, then top with sliced green bell pepper and half a soft-boiled egg.
6

Combine 2 tablespoons granulated sugar and 1 tablespoon water in a saucepan. Heat over medium-low.
7

When it starts to bubble, gently swirl the pan and let it reduce. Do not stir with a spatula, as this can cause crystallization.
8

When it turns a light brown color, remove from heat. If it thickens too much, add a little hot water to reach your desired consistency.