# @cj.eats_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dc1O375K4cf
- **Gondola URL:** https://gondola.cc/posts/69983600-cjeats-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d004289d07.jpg
- **Posted:** 2026-09-03T16:26:19.000+00:00
- **Account Owner:** Chris Joe (@cj.eats_) — https://gondola.cc/cj.eats_

## Caption

Japanese Chicken Katsu Curry that I made on the finale of @foodnetwork #100Cooks!

Ingredients below - You’ll find both recipes in my new cookbook COOK ASIAN releasing 9/22! Just say “book” and I’ll send you a link to it.

Chicken Katsu
4 boneless, skinless chicken thighs
(about 1 pound)
2 large eggs
3 tablespoons all-purpose flour
1 garlic powder
teaspoon kosher salt, plus more to season
chicken
teaspoon ground black pepper, plus more
to season the chicken
2 cups panko (Japanese-style breadcrumbs)
2 to 3 quarts neutral-flavored oil
 
Japanese Curry
4 tablespoons (1⁄2 stick) unsalted butter
3 tablespoons all-purpose flour
2-inch piece of fresh ginger, peeled and
minced
4 garlic cloves, minced
1 tablespoon Japanese curry powder (such as
S&B Oriental Curry Powder)
11⁄2 teaspoons garam masala
1⁄2 teaspoon shichimi togarashi, plus more
to taste
1 large yellow onion, thinly sliced
1 to 11⁄4 pounds boneless, skinless chicken
thighs, cut into 2-inch chunks
2 teaspoons kosher salt
2 large carrots, cut into 1-inch chunks
2 large yellow potatoes (about 8 ounces),
cut into 1-inch chunks
1 large apple, peeled, cored, and grated on the
large holes of a box grater
11⁄2 teaspoons sugar

## Stats

- **Views:** 127,139
- **Likes:** 3
- **Shares:** 0
- **Comments:** 61

## Tags

100cooks

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