Delicious Chicken Katsu with Peas and Carrots Japanese Curry Sauce

This is easy and cheap to make! 

Fried Chicken:

1-1.5 lb chicken thighs (no skin)

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

1 tsp red pepper flakes (optional)

1 cup flour
1 tbsp corn starch

2 eggs

1/2 cup water 

1/2 cup Panko Bread

Oil

Direction:

Mix chicken thighs with salt, garlic powder, black pepper, and pepper flakes.  

Mix flour and corn starch then spread it on a plate. 

Mix eggs with water in a bowl.

Spread panko bread on a plate. 

Dip marinated chicken to flour plate, then to egg bowl, and finally coated it with panko bread.

Let the battered chicken rest on a drying rack in a fridge up to 30 min. 

Fry battered chicken in oil on low heat at least 8 minutes each side if you are not using lots of oil.  If deep fry chicken, then up to 14-16 minutes each chicken thigh.

Curry Sauce:

1/2 tbsp butter

2 minced garlic

1/2 an onion chopped

2 cup carrots chopped cube

3 curry cubes

2 cup water

1 can sweet peas

1 tsp chicken bouillon

1 tsp black pepper

1/2-1 tsp lemon juice or vinegar

Direction:

Stir fry butter with garlic and onion until fragrant.  Add carrots, curry cubes  and 2 cup water.  Add chicken bouillon.  Cook until boiled. Finally add sweet peas, black pepper, and lemon juice. Turn off the heat right after.

Serve with rice.

Enjoy!