Chicken Katsu
INGREDIENTS:
6 large skinless chicken thigh fillets
seasoned plain flour for coating
2 eggs lightly beaten
2 cups panko breadcrumbs
peanut oil for shallow frying
cooked basmati rice for serving
roasted spring onion for serving
KATSU SAUCE:
2 tbs peanut oil
1 large onion diced
1 tbs grated ginger
2 garlic cloves finely chopped
1 tbs curry powder
2 tbs plain flour
500ml chicken stock
¼ cup soy sauce
2 tsp honey
2 tsp rice wine vinegar
1 tsp garam masala
One of those dishes that looks harder than it is.
For the Katsu sauce, heat oil in a saucepan or small pan over a medium-high heat, add the onion, ginger & garlic and saute until golden and tender. Add curry powder, stir until fragrant, then stir in the flour and cook until it all looks sandy (few minutes). Gradually whisk in the stock, then add the soy sauce and honey. Simmer for around 10 minutes, stirring occasionally to reduce and thicken slightly. Stir in the rice vinegar and the garam masala and keep warm.
Preheat an oven to 220 degrees. Place spring onion greens on a baking tray lined with baking paper and place in the oven. Cut the chicken thighs into quarters and coat the pieces in the flour, dip in the egg, and roll in the panko crumbs until well coated. Heat the peanut oil in a large frypan, and fry the chicken, turning regularly until golden in colour (should be 3-4 minutes). Place chicken on a rack in a baking tray and put in the oven to finish cooking through.
Spoon some rice into the serving bowls, and ladle some of the sauce in next to it. Place crumbed chicken on top of the sauce and garnish with roasted spring onion to serve.
Serves four as a main.
ALSO MAKES A GREAT STARTER, OR CAN EVEN BE DONE AS FINGER FOOD WITH SMALLER CHICKEN PIECES.
DON'T REFRIGERATE BETWEEN THE CRUMBING AND THE FRYING, AS THE CRUMBS WILL GO MOIST AND SOFT.
MAKE SURE YOU STICK TO THE THIGHS RATHER THAN SUBSTITUTE FOR BREAST MEAT.
“THE SAUCE IS PACKED FULL OF SPICEY ASIAN FLAVOURS, AND THE CHICKEN IS CRUNCHY AND GOLDEN”