- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Today we are making a chicken Katsu Curry
which is not the name of a curry
named after a cat called Sue
it's actually, Katusu is Japanese term
I think for battering or breadcrumbing things.
So not just chicken, you can vegan
veggie versions, all that stuff.
Exciting times.
And I've had loads of requests for this over the years.
I'm delighted to present it to you right now.
If you wanna give this a go, the full method
and ingredients are on MyVirginKitchen.com,
an amazing website, you should check it out.
Let's do it.
So we can divide this recipe into a few different sections
and I've already done one bit
which is Panko breadcrumbing our chicken.
So what we do is two chicken breasts
in between sheets of cling film
bash them with a rolling pin to get them
a nice, even thickness so they'll cook quicker
and also nice and evenly.
You want to take that chicken and dunk it
in your flour, get it all coated on there
kind of like antiquing it
dunk it in your egg, which is gonna
give it some grip as you plunge it
into those shards of Panko breadcrumbs.
Leave it to rest and that's actually in the fridge
now while we do our sauce.
You may have heard of this recipe
from the well-known restaurant Wagadada's
and we're gonna do our own sort of
homemade twist on that.
The cool thing about that, in fact
Mrs. Barry first introduced me to that restaurant,
is we can tweak it to make it as spicy
or as mild as we like.
Mrs. Barry would like it really mild
so you just do mild curry powder, mild spices
which we'll come onto in a bit
but I'm gonna take mine up,
give it a little bit of mmm - spank.
I've got just about a tablespoon of vegetable oil there
and just while that does warm up
we've got some onion there that I've chopped.
We'll just push that in.
You don't have to absolutely obliterate the onions
we're just gonna kind of make them translucent.
The next thing we're gonna add is a garlic clove, chopped.
Nice bit of flavour, also to prevent
vampires from taking over your Katsu.
Incidentally, if you do have a cat called Sue
why not let me know in the comments box down below.
I'd love to know.
This is medium curry powder, so Mrs. Barry would hate this.
And two tablespoons of plain flour.
So what we'll do, we'll just stir that through
just to let it coat the onions and garlic at first
sort of cling those flavours to it.
Now that is starting to smell curry-ish now.
I'm now in the zone, I'm not just making garlic and onions.
Here we go, we've got some vegetable stock right here.
I'm gonna pour in half of it.
I've got 500ml in total, good math tells me
that's 250ml just for now.
Stir this through. Oh yeah.
And what we'll actually do over,
I'm on a medium-high heat,
its gonna start to simmer away, gonna reduce down.
We want quite a thick sauce
and the flour will help that happen.
This is actually a really nice sight
to look at, quite therapeutic with the bubbles
just going (bubble noise) like that,
like a spa, a curry spa.
In goes the rest of our stock,
so it's cooled it down again.
This is some medium chilli powder.
Sprinkle, sprinkle, sprinkle.
The inner Barry wants me to put paprika in there
but I avoided that today.
Some honey, a heaped teaspoon of that.
And some soy sauce.
So when Mrs. Barry too me to Wagadada's
the one thing I liked about it was
the sauce was super thick so that's what we're gonna do.
It's quite thin at the moment but as it heats and simmers
it's gonna reduce down so we'll let that do its thing
stirring it from time to time
and tweak it if you like but meanwhile
I'm gonna do a boring step of getting my rice on
to cook to one side, simply to package instructions.
So I've just taken my chicken out of the fridge.
It's nice and firm, in fact I should probably
have left one of them in there
because I've only got a small pan
and I don't want to overcrowd it.
I need to get a bigger pan really.
What we're gonna do is put vegetable oil
into the saucepan and make sure
that it covers the bottom fully, and a little bit higher
so maybe like a half an inch high.
I've got so many pans on the go,
I'm like a cooking DJ.
I've got my rice there, DJ Rice. (DJ noises)
I've got my sauce, and then the oil
just warming up here for the chicken.
Do be very careful when you do this,
you can actually deep fry it entirely if you wish.
Healthy.
So all I'm going to do is take my chicken
look at that mountain of chicken
we're gonna sit it into that oil.
And you can see it's starting to cook away.
If you're not sure how hot your oil is,
get a little bit of bread, dunk it in there
as soon as it starts to fizzle and fry
you know you're in a good place.
Fry the chicken until nice and browned
either side and rest it to one side on a kitchen towel
just for a couple of minutes.
The pan where we've taken the chicken from
is still warm, so we're going to use that to our advantage
and just fry up some mangetout and sweet corn.
This is only going to take
about four, five minutes in the pan.
Stir it through, doesn't need any oil
because there's already a little bit in there.
So with these all cooked through, that is it.
That's all the steps, we just do some finishing touches
to bring it all together.
Cha-ching!
So this is optional, if you want
a chunky sauce just leave it as-is
but I've got my little whizzy blender thing.
Just pouring that in like so.
Be careful and please, whatever you do,
make sure your lid is on.
You do not want to spray this all over you.
Down this goes, and then whiz away.
Hey presto, we should have a nice smooth sauce.
Woo hoo!
Smooth baby, smooth criminal.
I actually do have a little thing of making rice moulds
at home, you can do it in like glasses but this ramekin
just gives you this nice sort of dome shape.
The mold's just gonna sit there, the rice is still warm
it's good, it's doing its thing, it's shaping.
So what I'm gonna do is slice the chicken
into probably like inch size, inch and a half thickness.
Bands. Oh yes.
Loving it. Cha-ching!
Perfectly cooked through, crispy coating.
Gorgeous.
You know what folks?
I am proud of myself.
I'm not 100% health today, but we fought through
and made a stonking dish.
It's gonna taste superb, I feel like it's my reward.
So if you've enjoyed this video
don't forget to subscribe for regular recipes and food fun.
And of course let me know down below
what you wanna see next.
This comes the Indiana Jones like sand, gold, thing
right at the start of the first one, okay.
So what we're gonna do is gonna tip our rice.
We're gonna take this in the ramekin
so place the dish, our final serving dish, on top.
(blows air) it's still warm, I can feel it.
And we go (grunts)... and then...
Whoa oh oh!
That's proper Wagadada's, eat your heart out right.
We're gonna get our veg down, so sweet corn all charred
from that oil in that pan there, the mange too.
Oh you glorious, gorgeous looking thing.
Then we set down our chicken.
You know what, you guys know this
well most of you guys that have been from the beginning
I was never that good at presentation
but I like to think that it is slightly improving, slowly.
So the sauce straight from our whizzy blender thing
so if you've got one of those it's probably
the best way of serving it.
So I'm just gonna - oh my gosh,
just let it dribble all over the chicken.
Not completely coat it, we still
want it to know that it's chicken.
But that, all on top of there,
looking absolutely stonking.
Okay I have warmed it up in the microwave
because, let's be honest, it goes cold
by the time I take nice pictures of it.
I'm excited, I've got a bit of everything
on the fork here.
Mmmm!
Oh wow.
The crunch of the chicken, the heat in the sauce
Mmmm that is absolutely gorgeous!
I am totally going to destroy all of that off camera.
It is phenomenally good, there's so much heat in there
just kicking a real punch.
I'd say tweak that to your liking
but I think you're gonna absolutely love it.
If you do try it, don't forget
to send me a picture @MyVirginKitchen.
Follow me on social media for all
behind the scenes bits and bobs
and I'll see you again next time.
Meow! Katsu!