Chicken Katsu Curry Orzo

Steps

1. 1

   Set up three medium bowls for the chicken breading station: place the flour in the first, whisk the eggs with the whole milk and 1/4 teaspoon each of the salt and black pepper in the second, and toss the panko with the remaining salt and black pepper in the third. Keep one hand for dry ingredients and the other for the wet egg mixture if possible.

2. 2

   In a medium saucepan over medium heat, melt the butter and neutral oil together.

3. 3

   Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.

   Start 6-minute timer
4. 4

   Add the minced garlic and cook for 1 minute, stirring continuously so it does not burn.

   Start 1-minute timer
5. 5

   Add the dry orzo directly to the saucepan and toast for about 2 minutes, stirring frequently, until it becomes slightly lighter golden and smells nutty.

   Start 2-minute timer
6. 6

   Pour in the chicken broth and add the curry powder and salt. Stir to combine. Add cayenne pepper to taste if desired.

7. 7

   Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan.

8. 8

   Simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, leaving a creamy, curry-coated pasta.

   Start 12-minute timer
9. 9

   Remove the orzo from the heat, taste it, and adjust the salt. Stir in additional cayenne pepper to taste if more spice is desired.

10. 10

    Dredge each chicken thigh in the flour, shaking off any excess coating.

11. 11

    Dip the floured chicken into the egg wash, allowing excess mixture to drip off.

12. 12

    Press the chicken into the panko, coating both sides evenly and generously.

13. 13

    In a large skillet over medium heat, add enough vegetable oil to reach about 1/2 to 1 inch up the sides. Heat until shimmering, about a few minutes. The oil is ready at approximately 350°F (180 °C); alternatively, test it with a panko crumb, which should sizzle and float immediately.

14. 14

    Add the breaded chicken thighs in a single layer without crowding the skillet. Fry for 3 to 4 minutes per side, leaving the chicken undisturbed as much as possible so a proper crust forms before flipping.

    Start 4-minute timer
15. 15

    Continue frying until the coating is deeply golden brown and the chicken reaches an internal temperature of 165°F (74 °C).

16. 16

    Transfer the fried chicken to a wire rack to drain and rest for a couple of minutes. Slice it into strips.

17. 17

    Divide the curry orzo among plates or bowls and top each portion with sliced chicken katsu.

18. 18

    Garnish with sliced green onions and sesame seeds. Serve warm.