[HOW to MAKE] Tulip-shaped Wing stick Chicken Katsu Curry.

This time TAKE will make Wingstick Chicken Katsu Curry. Wingsticks are an affordable ingredient in Japan.

[RECIPE]
1. Prepare the vegetables: Château carrot
The name comes from the fact that the French novelist and politician Chateaubriand (François-René, vicomte de Chateaubriand) ordered his chef to make shaped potatoes for a thick grilled steak (called Chateaubriand).
Remove the skin and the stem from the carrots.
Cut carrots into long, thin strips and bevel them to prevent them from losing their shape.Cut onions into strips.
Sauté the shaped carrots and onion in butter.
When the onions are browned, transfer them, including the edges cut away, to a pot.

2. Tulip shaped chicken wing stick
Remove any drippings from the meat with a kitchen towel.
Cut the muscle strips off the chicken wing sticks and shape them into tulips.
Season with salt and pepper.
In a separate pan, saute the chicken wing sticks in butter for about 5 minutes.

3. Curry
Add 800 ml water and simmer for 20 minutes. Remove the scum from the pot.
Turn off the heat and add the curry roux. Simmer.

4. Make the chicken cutlets.
Cut the muscle strips off the chicken wing sticks and shape them into tulips.
Season with salt and pepper.
Coat with flour.
Beat the egg.
Prepare the breadcrumbs.
Dip the chicken in the egg and coat it with the breadcrumbs.
Deep-fry at 160 degrees for 6 minutes.
When cooked, take the chicken out of the pan and let it rest for a few minutes.
Fry again at 180 degrees for 2 minutes.
The chicken cutlets are done.

Serve in an almond shape with rice.
Put the curry on one side. Put the chicken katsu on the other side.


[Table of contents]
0:00 Today's dish
0:10 Preparation
0:49 Tulip shaped chicken wing stick
1:06 Saute
1:34 Simmer
2:17 Chicken cutlets
3:24 Arrangement
3:37 Finish
4:04 Failure, this time... Chef's hat for wing stick
4:18 Ending


Thank you for watching.
See you next week.

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Japanese Home Cooking Channel by Take-san
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