Chicken Katsu Kare Kare
Ingredients
Chicken Katsu: * Chicken breasts, pounded flat * Salt and black pepper, to taste * Flour, eggs, and panko (for coating) Kare Kare Sauce: * 3 cups water * 2 Tbsp annatto seeds * 2 Tbsp toasted rice flour* * 1 medium onion, diced * 5 garlic cloves, minced * 1 tsp fish sauce (to taste) * 1 tsp sugar (to taste) * 1 cup peanut butter (to taste) * 1.5 beef bouillon cubes (to taste) * Salt, to taste Vegetables: * Bok choy * Green beans * Chinese eggplant Optional Garnish: * Bagoong (Filipino shrimp paste) Instructions 1. Prepare Rice Flour: Blend uncooked rice into fine powder, then toast in a dry pan over medium heat until light brown, about 3–5 minutes. Set aside. 2. Make Kare Kare Sauce: Heat 2 Tbsp oil in a pot over medium heat. Sauté annatto seeds for 3–5 minutes to extract color, then discard seeds. Sauté onions with a pinch of salt for 5 minutes, add garlic, and cook 2 minutes. Add water, fish sauce, sugar, peanut butter, bouillon cubes, and rice flour. Simmer 20 minutes, stirring occasionally. Blend until smooth. Adjust thickness with rice flour as needed. 3. Prepare Vegetables: Blanch green beans and bok choy in boiling water for 1–2 minutes, then transfer to an ice bath. Sauté eggplant in oil for 3–5 minutes until softened and browned. Set aside. 4. Cook Chicken Katsu: Season chicken with salt and pepper. Coat in flour, dip in egg, and cover with panko. Fry at 350°F for 5–7 minutes until golden and cooked through (165°F internal temp). 5. Assemble and Serve: Serve chicken katsu with steamed rice, kare kare sauce, and vegetables. Garnish with bagoong if desired. Notes: Toasted rice flour thickens the sauce and adds a nutty flavor. Adjust seasonings to your taste.
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