All over this wonderful world, people in search of the most comforting of comfort foods agree on our mutual love of crispy, golden brown, fried to perfection chicken. So, as I continue my world tour of fried chicken, here's my little twist on a Japanese classic—buttermilk chicken tender katsu Bowls.
Buttermilk Chicken Tender Katsu Bowls
For the chicken:
- 3 chicken breasts
- 2 cups buttermilk
- 1 1/2 cups flour
- 1 cup panko breadcrumbs
- 1/4 teaspoon sea salt
- Vegetable oil, for frying
For the curry sauce:
- 1 tablespoon olive oil
- 1 cup red onion, finely diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1/2 teaspoon ground cayenne
- 1 cup chicken stock
- 1 cup carrots, grated
- 2 teaspoons soy sauce
- 1 1/2 teaspoons tomato puree
- 2 cups basmati or jasmine rice, cooked
- 2 cups lettuce greens
First, prepare your chicken. Slice your 3 chicken breasts into long tenders, about 1 inch in size. You should have 12 - 14. Put the chicken in a large freezer bag, cover with buttermilk and place it in the fridge for at least 2 hours (overnight is best).
Heat a saucepan over medium. Add your oil, onion, garlic, and ginger. Sauté for 6 minutes, until the onion starts to become translucent. Add the remaining ingredients to the pan, bring to a simmer, and allow the sauce to bubble away and thicken. Give it a stir every few minutes, so it doesn't catch. (about 20 minutes).
Heat 3 inches of vegetable oil to 350 degrees in a large dutch oven or a deep stock pot.
Combine your panko, flour, and salt in a large bowl. Dredge the marinated chicken in the flour mixture and, working in batches, fry for 6 - 8 minutes, until golden brown and cooked through.
Build your bowls with the cooked rice, 3 - 4 tenders, and ladle your sauce over the top. Top with some refreshing greens, and serve immediately.