Prepare to embark on a culinary adventure that will transform your everyday chicken nuggets into a crispy, golden sensation that's straight out of a Japanese kitchen! These aren't your ordinary nuggets - we're talking about a mouthwatering fusion of crunchy panko-crusted chicken with a tantalizing curry twist that will make your taste buds dance. Whether you're a food enthusiast, a busy parent looking for a crowd-pleasing meal, or someone craving a restaurant-quality dish at home, these Katsu Chicken Nuggets are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into nugget-sized pieces
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup curry powder
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- Prepare the chicken by cutting chicken breast into uniform, bite-sized nugget pieces, approximately 1-2 inches in size. Pat the chicken pieces dry with paper towels to ensure crispy coating.
- Create three separate breading stations: First bowl with all-purpose flour seasoned with salt and pepper, second bowl with beaten eggs, and third bowl with panko breadcrumbs mixed with 2 tablespoons of curry powder.
- Dredge each chicken piece first in seasoned flour, shaking off excess. Then dip into beaten eggs, ensuring complete coverage. Finally, coat thoroughly in the curry-seasoned panko breadcrumbs, pressing gently to help crumbs adhere.
- Heat vegetable oil in a large, deep skillet or heavy-bottomed pan to 350°F (175°C). Use a thermometer for precise temperature control to ensure even cooking.
- Carefully place breaded chicken nuggets into hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove nuggets using a slotted spoon and drain on wire rack or paper towels to maintain crispiness. Let rest for 2-3 minutes.
- For curry dip, whisk together mayonnaise, remaining curry powder, soy sauce, and honey in a small bowl until smooth and well combined.
- Serve hot katsu chicken nuggets immediately with curry dip on the side. Garnish with chopped green onions or sesame seeds if desired.
Tips
- Temperature is Key: Use a cooking thermometer to ensure your oil is exactly 350°F (175°C). This guarantees a perfectly crispy exterior and juicy interior.
- Dry Chicken Matters: Pat your chicken pieces completely dry before breading. Moisture is the enemy of a crisp coating!
- Batch Cooking: Don't overcrowd the pan. Fry in batches to maintain oil temperature and ensure even browning.
- Curry Powder Hack: Toast your curry powder lightly in a dry pan before mixing into breadcrumbs to enhance its flavor profile.
- Resting is Crucial: Let the fried nuggets rest on a wire rack for a few minutes to maintain maximum crispiness and prevent sogginess.
- Dip Storage: The curry dip can be made ahead and stored in the refrigerator for up to 3 days, making meal prep even easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 180mg
