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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 2 tbsp cooking oil into a pan, add 1 piece sliced yellow onion, and stir-fry until softened.
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Ensure the oil is hot before adding onions so they start frying immediately.
Add 6 cloves chopped garlic and 1 tbsp butter into the pan, and stir-fry until fragrant.
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Stir continuously after adding garlic because minced garlic burns very quickly and turns bitter, otherwise the entire sauce will taste bitter.
Add 2 pieces chopped potatoes and 2 pieces chopped carrots into the pan and stir well.
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Stir the root vegetables thoroughly so they absorb the butter and oil evenly.
Add 100g Japanese curry paste into the pan and stir continuously until mixed with the vegetables.
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Stir constantly while adding curry paste to prevent it from sticking and burning at the bottom of the pan, otherwise the curry will taste bitter.
Pour 850ml chicken stock into the pan in portions while stirring until fully incorporated.
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Pour the chicken stock gradually so the curry paste dissolves smoothly without forming lumps.
Add 1 tbsp apricot jam, 1 tbsp Worcester sauce, and 1 tbsp tomato ketchup into the curry and stir until well combined.
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Stir well after adding each condiment so the flavors distribute evenly throughout the sauce.
Cover the pan with a lid and simmer until vegetables are tender and the sauce thickens to coating consistency.
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Stir occasionally while simmering to prevent the bottom from burning as the sauce thickens.
Beat 2 pieces eggs in a bowl using a fork until smooth.
Hold the chef's knife firmly and keep fingers curled away from the sharp edge when scoring the raw chicken to prevent cuts.
Score 4 pieces boneless chicken thighs on the surface with a knife on a cutting board.
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Score the chicken gently without cutting all the way through, otherwise the pieces will fall apart during frying.
Wash hands thoroughly after handling raw chicken to prevent cross-contamination.
Coat 4 pieces chicken thighs evenly in 50g all purpose flour, shaking off any excess.
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Shake off excess flour so the egg wash adheres properly, otherwise the breadcrumb crust will peel off during frying.
Dip the flour-coated chicken into the beaten eggs to coat thoroughly.
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Ensure every part of the chicken is coated with egg, otherwise breadcrumbs will not stick in those spots.
Coat the chicken in 100g breadcrumb, pressing gently to make sure breadcrumbs adhere evenly.
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Press breadcrumbs gently onto the chicken so they form a thick crust, otherwise the coating will fall off in the oil.
Hot oil can splatter and cause severe burns, lower the chicken gently away from you into the pan.
Deep fry the breaded chicken in hot oil until golden brown and crispy on both sides.
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Do not crowd the pan, fry one piece at a time if needed so the oil temperature doesn't drop, otherwise the crust will become greasy and soggy.
Slice the fried chicken katsu into strips on a cutting board using a sharp knife.
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Use a sharp knife and cut with a firm downward motion so the crispy breadcrumb crust does not break off.
Arrange sliced chicken katsu over 400g boiled rice in a bowl and ladle the hot curry sauce alongside.
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