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Crispy Chicken Katsu with Udon Noodles in Curry Soup
50 minServes 2Nutri-Score C€€
C
50 min
50 minCrispy Chicken Katsu with Udon Noodles in Curry Soup
what you need
Ingredients
chicken breast (cut into 2 thin cutlets, pounded even)Meat400 g
saltSpices3 g
black pepper (freshly ground)Spices2 g
all-purpose flourPantry60 g
egg (beaten)Dairy2 pieces- panko breadcrumbsBakery120 g
- neutral oil (for shallow frying)Pantry500 ml
- chicken bone brothPantry800 ml
onion (thinly sliced)Produce1 piece
garlic (minced)Produce2 pieces
ginger (grated)Produce15 g
curry powderSpices15 g
soy saucePantry30 ml
honeyPantry15 ml- coconut milkPantry200 ml
udon noodles (cooked and drained)Grains400 g
scallion (thinly sliced)Produce2 pieces
per serving
Nutrition
968kcal
- Carbs
- 105 g
- Proteins
- 53 g
- Fat
- 38 g
what you’ll use
Tools
Frying pan
Saucepan
Mixing bowl ×3
Tongs
Kitchen thermometer
step by step
Method
- Step 1
Prepare the chicken
- Season the chicken cutlets with salt and pepper.
- Set up three bowls with flour, beaten egg and panko.
- Coat each cutlet in flour, then egg, then press firmly into the panko.
- Step 2
Fry the katsu
- Heat the oil in a frying pan to 170 °C.
- Fry the cutlets until deep golden and cooked through, turning once.
- Drain on a rack and slice into strips.
- Step 3
Start the curry broth
- Sauté the onion in a little oil until soft and translucent.
- Add the garlic, ginger and curry powder and cook until fragrant.
- Step 4
Simmer the soup
- Pour in the bone broth and bring to a gentle simmer.
- Stir in the soy sauce, honey and coconut milk.
- Simmer until the broth is rich and slightly thickened.
- Step 5
Assemble the bowls
- Divide the cooked udon noodles between bowls.
- Ladle the curry broth over the noodles.
- Top with the sliced chicken katsu and scatter with scallions.