Katsu Curry Udon With Crispy Chicken
A comforting bowl of thick udon noodles swimming in a rich Japanese curry sauce, topped with golden, panko-crusted chicken cutlets.
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Ingredients
- 2 pieces Chicken breast, pounded thin
- 1 cup Panko breadcrumbs
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 100 grams Japanese curry roux cubes
- 3 cups Dashi or chicken stock
- 2 packs Frozen or fresh Udon noodles
- 1/2 medium Yellow onion, thinly sliced
- 1 tablespoon Soy sauce
- 1/2 cup Neutral oil for frying
- 2 stalks Green onions, sliced(optional)
Instructions
- 1
Season chicken with salt and pepper, then dredge in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs.
- 2
Heat oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through, about 4 minutes per side.
- 3
In a separate pot, sauté the sliced onions in a teaspoon of oil until softened.
- 4
Add the dashi or chicken stock to the onions and bring to a gentle simmer.
- 5
Break the curry roux cubes into the stock, stirring constantly until the sauce thickens and becomes smooth.
- 6
Prepare the udon noodles according to package instructions (usually boiling for 1-3 minutes) and drain.
- 7
Place the cooked udon noodles into deep bowls and pour the hot curry sauce over them.
- 8
Slice the crispy chicken katsu into strips and place on top of the noodles, garnishing with green onions.
Nutrition per Serving
840
Calories
42g
Protein
95g
Carbs
32g
Fat
4g
Fiber
7g
Sugar
1850mg
Sodium
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