Imagine crispy, golden-brown Chicken cutlets fried to perfection. The outside has a satisfying crunch, while the inside stays juicy and tender. Now, picture that chicken drizzled with a rich, savory katsu sauce. It’s a little sweet, a little tangy, and has a wonderful depth of flavor.
Ingredients for Crispy Chicken Katsu with Flavored Rice Serves 4
4 Chicken breast skin off bone off
- 4 eggs
- 100g of flour
- 400g of breadcrumbs
For the rice
- 500g jasmine rice
- 2 cloves
- Bay leaf
For the katsu sauce
- 1 medium onions
- 2 medium carrots
- 2 cloves of garlic
- Small piece of ginger
- 15g curry powder
- 2.5g of turmeric powder
- 100ml water
- 400ml of coconut milk
- 5g of honey
Method
For the rice
1) Wash the rice, add double the amount of water to the rice, add the bay leaf, and 2 cloves
Cover turn the heat up bringing to the b, il then simmer covered until all water has been evaporated
For the chicken
1) turn the oven on to gas mark 6 that is 190c
2) open the chicken the butterfly, ly then pound the chicken season well
3) pass through flour, eggs, and breadcrumbs, then fry both sides to nice golden colour and finish in the oven for about 10 minutes.
For the katsu sauce
1) peel and roughly chop the onion
2) wash the carrots, take top and bottom off then roughly chop
3) peel chop the garlic and the ginger then turn sauce pan on and add some oil
4) add onion carrot and cook for about 6 minutes then add the garlic and ginger and cook for another minute
5) add the curry powder and turmeric and mix well
6) Add the rest of the ingredients bring to the boil and simmer for 20 minutes then blitz together and serve
