Chicken Katsu

Chicken Katsu
Crispy chicken meets rich, flavorful katsu sauce in this comforting Japanese classic!
Ingredients:
– 4 boneless, skinless chicken breasts
– 200g panko breadcrumbs
– 2 large eggs, beaten
– 100g plain flour
– Vegetable oil, for frying
– 2 tbsp vegetable oil (for sauce)
– 1 large carrot, grated
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 tbsp soy sauce
– 1 tbsp honey
– 500ml chicken stock
– 100ml coconut milk
– 1 tbsp curry powder
– 1 tbsp turmeric
– 1 tbsp garam masala
– 1 tbsp tomato puree


Instructions:
1. In a pan, heat 2 tbsp vegetable oil; sauté onion for 5 minutes. Add garlic and carrot; cook for another 2 minutes.
2. Stir in flour and spices (curry powder, turmeric, garam masala). After 1 minute, add tomato puree, soy sauce, honey, chicken stock, and coconut milk. Simmer for 20 minutes until thickened.
3. Dredge chicken in flour, dip in eggs, and coat in panko.
4. Fry chicken in a pan with oil for 4-5 minutes on each side until golden and cooked through.
5. Serve sliced chicken over rice, drizzled with katsu sauce. Enjoy with pickled radishes or ginger if desired.
Nutritional Information:A serving provides a good source of protein, with a balance of carbohydrates from the rice and vitamins from the carrot and onion.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes

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