Looks good though, needs probably about 100 times more curry though.
Looks perfect
i’m shocked as shit how well it turned out, lol. i’ve tried butterflying open chicken breasts before, breading and frying for things like chicken parm, but i never documented how i did it, so it’s always stressful, but i documented the whole thing this time. this came out crispy af.
katsu : https://www.justonecookbook.com/chicken-katsu/
curry sauce (i used keens) : https://www.saucefanatic.com/easy-curry-sauce/#recipe
butterflied, pounded flat, and breaded cutlets in the am, put in container separated by parchment paper in the fridge until just ready to fry
to fry: filled up a 12 inch stainless pan with 3 inch sides with 6 cups vegetable oil (oil was about an inch high in pan), Front burner Medium for 12 minutes untill reached 350 then one cutlet at a time for 3 minutes, out to rest on sheet pan with rack insert
In Japan they normally have a lot more of that sauce, but in my opinion it’s way too much. Yours looks like a more reasonable amount of sauce.
