Introduction to sushi making – How do fry the chicken for rolls or katsu curry (chapter 3)

Sushi rolls does not necessarily have to contain raw fish. You can be a bit more imaginative and include yummy fried chicken or roast chicken if raw fish is not one of your favourites.

In this post, I am going to teach you how I fry my chicken for either the katsu curry or to include into the rolls as seen in the picture below.

Crack 2 eggs into a bowl, season with salt and black pepper. Beat well.

In another dry bowl, pour in some japanese breadcrumbs.

Deboned chicken thighs. Or you can use chicken breast depending on what you prefer.

That’s the brand of the japanese breadcrumbs I have been using for many years. Get everything ready before you start. Pour some oil in a pan enough to cover 2/3 of the chicken.

To start, coat the chicken thighs in egg, then transfer to the bowl with breadcrumbs and make sure the whole chicken is evenly coated. (I have recently tried a new method where I coat the chicken thighs in plain flour first before dipping into the egg..it’s up to you how you want to do it.). In summary, what I meant is either you can either:

a) Dip into egg -> breadcrumb -> oil

or

b) Coat with plain flour -> egg -> breadcrumb -> oil

Either way works.

When the oil in the pan is hot enough, put in enough chicken to deep fry till golden brown.

Don’t you feel the deep fry chicken calling out to you!!!

Next entry on sushi making chapter 4 will be on how to roll the chicken rolls!

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One thought on “Introduction to sushi making – How do fry the chicken for rolls or katsu curry (chapter 3)

  1. Pingback: Introduction to sushi making: how to make standard sushi rolls. (chapter 5) | Stephylicious

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