Incredibly Tasty Japanese Chicken Katsu Curry Recipe!
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- Опубликовано: 11 сен 2018
- In today's episode of Wok Wednesday, Jeremy shows us how to make the Japanese classic; Chicken Katsu Curry!
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- How to Make the Best #japanese Chicken Katsu Curry! -
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I want you to do a collab with Uncle Rodger
There is literally no other dish on this planet so satisfying than a Chicken Kastu Curry.
A Chinese guy with a British accent having Indian in-laws cooking Japanese curry.........
Should this be the title of the video? - Lee
Funny Fact: Japanese dish "tonkatsu" is actually inspired by german "schnitzel"... i would call it "British Cinese guy inspired by his inlaws, indianizing a japanesed traditional german dish" 😂😂
Mister Worldwide
It’s a beautiful world....
I mainly watch this because of his accent and asian looks... It confuses My brain :-)
I really love how the channel keeps on replying to most of the comments here. They do care about us.
Of course, we wouldn't be here without you guys!
I usually add potatoes, carrots and other veg into my curry, especially since my mom is a vegetarian. (Don't add beans, trust me, it won't taste good...). Makes it more like a thick, spicy, satiating soup.
Sounds good! Nice and healthy too - Lee
Your recipe is way more Japanese than the curry presented. Japanese curry always use potatoes, carrots and something more. It is a family dish and a staple food. Never seen a Japanese curry like the video, it is a "curry sauce" only.
"I cook it more the Indian way but with Japanese flavours" all these Indian spices tho, this is great
There's a fair bit of cross over! - Lee
Going through this chan's older vids while on lockdown, nothing like watching Jeremy lay the smackdown with the cleaver. Seriously don't know why this channel doesn't get more views or it took so long to end up in my recommended, these vids are great.
Thank you! We only really started the channel seriously about 3 years ago and the growth we've seen so far has been great. Onwards and upwards!
followed the recipe every single step of the way and it was delicious thanks for sharing this :3 won't be the last time i'll make it for sure.
Excellent, glad you enjoyed it! - Lee
hi! this recipe looks lovely and i’m planning to make it for my family on sunday but i was wondering how many people this method serves? thank you 🌸
Hey, it says this serves 4 people on our recipe! - Lee
Your channel is so refreshing. I keep coming back for more.
"In-laws are Indian"...I love it! A modern family!
Thank you! - Lee
A big thank you for featuring this dish Jeremy! I tried it for the first time and what a success it was (even though I didn't have all the ingredients and I swapped the chicken fillets for the vegetarian option from Quorn). I can't wait to try it again!
Glad you enjoyed it! - Lee
Jereme you are fantastic with your tips as you show us your exotic preparations brother! Super helpful indeed. A major fan of your work. Splendid and thank you!:)
Thank you for the support! - Lee
I will most definitely wisit school of wok next time I am in the UK amazing videos lived in China for 6 years just made my day when I discovered your videos thank you
Good stuff, glad you like our content! - Lee
Love your Video's, very professional and easy to follow. Please keep up the wok (work). LoL
Thank you! Nice pun haha - Lee
Katsu-Don was my favorite dish while I was stationed in Japan. The curry is a bit odd for a Japanese dish, but looks yummy
Katsu is always delicious! - Lee
i just love it love it deliciousss and your are so funny huble personality keep up the good work
Great, glad you're enjoying it! - Chris
Made this for the family last night. Was a great success, many thanks for the fantastic vlog easy to follow.
Glad to hear it! - Lee
I do chicken breast in panko all the time but you've given me a twist to improve my technique. Love this dish.
Panko is the best for breading chicken, so crispy! - Lee
Nice recipe, not too dissimilar to how I make it, although instead of brown sugar I use some mirin to add sweetness as well as honey and I also like to add a bit ginger to the sauce which gives it a nice warm hum.
Only just stumbled across your channel as it popped up in my recommended vids and I'm loving it. I have been trying to pull the wok out a bit more lately. Keep up the good work!
I'm glad to hear you're loving the channel, thanks for the support! - Lee
Made this tonight- it was delicious, thank you!!
Watching Jeremy's cleaver skillz is a joy.
He makes it look so easy, doesn't he! - Lee
Love this recipe, I had been thinking about curry chicken and experimenting with some in the wok. This couldn't have come at a better time :) Sounds absolutely scrumptious!
One of my students was of Indian back ground and he would bring lunch from his uncle's restaurant, so it's not uncommon to be inspired by many cultures to "Infuse" dishes. Also the perfect description using the term infusion, well done sir!!
Thank you! Let us know when you decide to make it! - Lee
Hey my in laws are indian too, love your work, keep it up champ!💪💪
Thanks! - Lee
Remember! Cold stock in hot rough, no lumps! 😀👍
just found your videos tonight and brought 1 of your cook books xx
Good stuff, thanks! - Lee
So you are an english chinese with indian inlaws ... wow ! lol
Nailed it! - Lee
Great informative video guys! Just wondered what oil you use at the start in the wok?
Thanks! We use vegetable oil to cook with - Lee
Thank you so much for sharing this recipe. I've tried many other recipes looking for the one similar to my favorite restaurant. This is it!!! 👏So easy to do and so flavorful. I added cayenne pepper to kick up the heat. Thanks again!
Glad you liked it!! - Lee
And yet anothe great video. Thank you for thy contribution.
Thanks! - Lee
Great to see the channel growing Lee! Congratulations!....Another great dish to try from Jeremy.
Thank you, all of the hard work we put in is really starting to pay off! - Lee
THNX, AGAIN, I learned something. Your way is MUCH better than what I've been doing.
Excellent, glad we could help! - Lee
My favourite thank you Jeremy nicely done 🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thank you! - Lee
Can we use normal chinese soy sauce instead of the japanese soy sauce?
You can, but it may taste a little bit different. I would add less salt if you are using Chinese soy sauce - Lee
Nice recipe Mate!
Thank you! - Lee
it's missing tomato paste, which adds that extra dimension but looks tasty otherwise - indian guy that loves katsu curry :) I'd try swapping brown or white onions with shallots.
I love katsu curry, but nothing will ever compare to the katsu at Coco Curry which I ate in Japan.
Katsu Curry came from England, believe it or not. Bulldog sauce is HP Sauce
Hi Jeremy, love your videos. Can you tell me what kind of oil you use when you're deep frying in the wok? Thanks
Hey! We use vegetable oil! - Lee
Thank you. Would you present egg foo yung, please ?
Foo yung in a wok ??
Hi, Michael. I'll make a note of your suggestion! - Lee
I just remember the month of February to bread chicken or “feb” flour egg bread
Good tip! - Lee
What kind of stove top you use for a round wok?
We use an AEG induction wok hob - Lee
I wish my knife it's as sharp as yours. I do have a whetstone. I think I just need to practice.
Watch some videos on how to sharpen your blade using a whetstone! - Lee
I thought this will tastes like coco ichibanya..but when i tried it tastes different..i don't know whether i was failed cookin this or not 😂
Love your videos ❤️
Thank you! - Lee
Is that an induction cooker for the hob?
Yes, we use induction hobs! - Lee
Hey, random question, when you speak of corn flour to coat proteins, are u referring to corn starch, or corn masa like in mexican food?
Starch. Masa is more grainy, like Semolina.
@@Manjunn yeah that was my guess. Thanks man!
Excellent work and dish, I am so making this
It was really good! Let us know how it goes! - Lee
Just discovered all your shows, love it!
Thank you! - Lee
Ever consider putting these on home dvd? Or perhaps you already have a cookbook out?
Jeremy has two cookbooks out! Here's a link for them: bit.ly/2GFdxGF - Lee
@@SchoolofWok I have both of them and they r excellent, I highly recommend them :-)
Just seen this in your new book! It’s tonight’s meal
what oil is ideal for the chicken frying?
We use vegetable oil - Lee
おいしい
I think that the sauce was too thin and that the onions were not caramelized to the level I prefer, but other than that it looks like a good recipe~
It's okay, you can use use the recipe as a guide and make your own tweaks! - Lee
how about that sauce on the side in a bowl to dip the chicken and rice in?
You can do that if you want - Lee
Hi j,I write your menus down and have a dozen or so in a note pad.Any chance of you bringing out a book of your own.?
Jeremy has two books out currently! You can find them by following the links in our description! - Lee
Would it be easier to cut the chicken without an axe?
We tried using a longsword but it was just impractical - Lee
Great job. Going to try this recipe this evening :)
This channel is underrated!
You're underrated! - Lee
Is there any particular marinade that'd work well with this dish?
If you want to marinate the chicken before you fry it, you can use light soy sauce, sesame oil and a pinch of sugar and rub it into the meat before battering! - Lee
@@SchoolofWok I literally tried this recipe yesterday. I quadrupled the recipe because I was using a 1000g of boneless chicken. It came out a little too spicy. The consistency it really good though so I don't want to add anymore water. Do you think adding milk, then a thickening agent (Like a coffe thickening agent) would bring down the heat and still preserve the consistency?
what do u normally do with the oil after deep frying? Cause i know its not advisable to reuse the oil, but to discard it seems like a waste
If the oil is clean enough, it will get used for a class here at the school. If it's too dirty we discard it! - Lee
School of Wok thanks for the reply! =D
@@ScorpioKiddo No worries! - Lee
Love your channel
Thanks! - Lee
Absolutely fantastic job my friend looked really nice full of flavor. Were abouts in Covent Garden is your restaurant I live about twenty minutes from covent Garden I'd like to try your restaurant thank you
Thank you! We're not a restaurant, we're a cooking school. Our school is on Chandos Place! - Lee
@@SchoolofWok oh I'm sorry I thought it was a restaurant. But I know the place very well I will be following your channel for your recipes they look very well presented thank you for your response my friend plus I subscribed to your channel thank you
I abhor curry, but I love watching Jeremy cook so of course I will watch. Never miss a video.
Excellent! - Lee
By corn flour do you mean corn starch? In Mexican cooking corn flour is different than what you are using
Yes, we call "corn starch" corn flour in the UK - Lee
Subscribed ❤️
Thank you! - Lee
I've been making Katsu every week since lockdown and can't help feeling like you are missing some coconut milk in that sauce for the consistency...
Bloody adverts after just one minute.....this has to be a record for you Jeremy.
Chicken is overcooked and dry. How to get it succulent and moist?
Great video!
Thank you!
Jeremy should do a collaboration with Uncle Rodger
Amazing video
Thanks!
Seems either the curry powder or the spices used to create a curry is redundant ...no?
Well, no. I don't know what the extra paprika and tumeric are doing in there, but the Japanese way of making a curry sauce is with both garam massala and curry powder blends. Where this guy goes really wrong is by finely chopping his onion and basically trying to shortcut getting that flavour to develop.
What one should do, is just half the onion, cut it into ribbons and really caramelize those over medium low heat. That will bring a lot of sweetness, which one can augment by grating in some cooking apple or banana (no actual sugar or honey).
Also, the sauce is meant to be blended (take the bayleaf out).
Lightly salting the onions draws out sugars and encourages caramelization. Grated apple / banana is an interesting sweetening idea that could be used elsewhere too, thanks. I suppose there's nothing wrong with creating a curry blend - seems weird to blend your own curry and also add pre-blended curry.
could you please teach us your version of soy chicken?
Did u have 2 water down the stock Cos I noticed that around 3.31 seconds into the video when u was adding the stock that the jug went from a dark brown colour with a third lest to a weaker colour with over half the stock left. Is there a way of knowing when 2 do this is is just some thing u learn along the way ?
What i do is i use a chicken stock powder, and add it along with other spices, and use regular water instead. That way you can easily adjust the stockyness, to suit your tastes.
@@I3oozeAddict thank u
We topped up the stock with some water just to get the most out of it! - Lee
@@SchoolofWok That's what I thought , I just wanted to be sure 4 when I try this 1 x
Yum
Yum indeed! - Lee
Whats the difference with this katsu curry than a normal curry powder Indian curry lol
So this is what happened to ProAtCooking
Where's the carrots? I make it using carrots am I wrong to use them?
You're not wrong, but when you make katsu curry, people tend to use the curry as a complimentary sauce for the katsu. So some people either choose to remove the vegetable completely or cut it really tiny. If you like the curry with vegetable in it, it's up to you. Japanese curry is a comfort food, so do it however you like.
cantonese lobster
Is this a suggestion or just a random statement? - Lee
@@SchoolofWok suggestion sorry lol.
Go on - do Piri Piri chicken.
Piri piri isn't an Asian dish though - Lee
Nice try bruv, but thats far from Japanese Katsu Curry, thats more like Wasabi's or wagamama's. In Japan we used apple and even chocolate, sauce should be real thiccc XD
Cornflour or cornstarch? These two always confuse me lol
We call "cornstarch" cornflour over here - Lee
@@SchoolofWok Thanks Jeremy. New to cooking and your channel has been a great inspiration!
カレーしゃびしゃびやん...てかチキンカツの説明しかしてない
He looks like the male version of Emmymadeinjapan
The Japanese always electrified their bread before the Americans demonstrated the nuke method.
Gordon Ramsay wannabe accent 😂😂😂
That's just a British accent my dude - Lee
You never marinate anything in Garam Masala, Garam Masala is a finishing spice
Rules are made to be broken. Try it, let us know if you still think it doesn't work - Lee
@@SchoolofWok Fair enough, will try and let you know if it does
Good stuff - Lee
El Kid : Hey Jeremy, what happened to your jaws and lips...
Jeremy : Wok ?
El Kid : Those seems to move around a bit wierd...
Jeremy : Wok you sayin ?
すまん…
何やコレ？冷凍のカツより酷いできの物体に、シャバシャバソースをご飯直がけって
めちゃくちゃ過ぎて「japanese katsu curry」では絶対ないやん
That’s not a Katsu curry mate 😩
.... that's indian curry.
When you came to see an authentic Japanese Katsu Curry but instead get a chinese, indian, British and french mashup rendition instead. I'll pass.
Sauce is a bit thin...
You could just reduce it down a bit more to your desired thickness - Lee
Wonderful recipe, I'll definitely try this. But please, dont call it Katsu. Its nothing like Katsu. There is nothing about this recipe that is remotely like a Japanese curry.
Over cooked chicken.