@cj.eats: Japanese Chicken Katsu Curry that I made on the finale of @foodnetwork #100Cooks You’ll find both recipes in my new cookbook COOK ASIAN releasing 9/22! Link in my bio! Chicken Katsu 4 boneless, skinless chicken thighs (about 1 pound) 2 large eggs 3 tablespoons all-purpose flour 1 garlic powder teaspoon kosher salt, plus more to season chicken teaspoon ground black pepper, plus more to season the chicken 2 cups panko (Japanese-style breadcrumbs) 2 to 3 quarts neutral-flavored oil Japanese Curry 4 tablespoons (1⁄2 stick) unsalted butter 3 tablespoons all-purpose flour 2-inch piece of fresh ginger, peeled and minced 4 garlic cloves, minced 1 tablespoon Japanese curry powder (such as S&B Oriental Curry Powder) 11⁄2 teaspoons garam masala 1⁄2 teaspoon shichimi togarashi, plus more to taste 1 large yellow onion, thinly sliced 1 to 11⁄4 pounds boneless, skinless chicken thighs, cut into 2-inch chunks 2 teaspoons kosher salt 2 large carrots, cut into 1-inch chunks 2 large yellow potatoes (about 8 ounces), cut into 1-inch chunks 1 large apple, peeled, cored, and grated on the large holes of a box grater 11⁄2 teaspoons sugar

Chris Joe

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Thursday 03 September 2026 16:27:58 GMT