Chicken Katsu
Ingredients:
4 boneless, skinless chicken breasts
100g plain flour
2 large eggs, beaten
200g panko breadcrumbs
Vegetable oil, for frying
For the katsu sauce:
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 large carrot, grated
2 tbsp plain flour
1 tbsp curry powder
1 tbsp turmeric
1 tbsp garam masala
1 tbsp tomato puree
1 tbsp soy sauce
1 tbsp honey
500ml chicken stock
100ml coconut milk
For serving:
Steamed rice
Pickled radishes or pickled ginger (optional)
Fresh coriander, chopped (optional)
Instructions:
Begin by preparing the katsu sauce. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated carrot, cooking for an additional 2 minutes.
Stir in the plain flour, curry powder, turmeric, and garam masala. Cook for 1 minute.
Add the tomato puree, soy sauce, honey, chicken stock, and coconut milk. Stir well to combine.
Bring the sauce to a simmer and cook for 20 minutes, stirring occasionally, until thickened.
For the chicken, place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
Heat vegetable oil in a large frying pan over medium-high heat. Fry the breaded chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through.
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Slice the chicken breasts into strips and serve over steamed rice, topped with the katsu sauce. Garnish with pickled radishes or pickled ginger and fresh coriander, if desired.
Enjoy this delicious Chicken Katsu!
