You’ve obviously heard of it, instead of splurging £££ on Katsu, why not make your own? It’s easy and you can customise it!
|Panko Breadcrumbs||3 cups|
|Onion||1 medium diced|
|Medium Curry Powder||2 tbsp|
|Light Soy Sauce||2 tbsp|
|Stock (veg/chicken)||1 litre|
|Olive oil||3 tbsp|
|Sunflower Oil||1 cup|
- Slice the chicken breast into to thin ‘steaks’. Or pound the breast with a rolling pin and split into two equal parts.
- Dice the onions and cut the carrot into small cubes.
- Crack an egg into a bowl, put panko breadcrumbs in another and flour in a third bowl.
- One by one put the chicken in the flour, then the egg and then the bread crumbs. Set aside.
- In a preheated saucepan, add the olive oil.
- Add the onions and fry on medium heat till golden. Add ginger garlic paste.
- Add the carrots, flour, curry powder and salt.
- Slowly add the stock mixing throughout making sure there are no lumps. Don’t add all at once, keep some aside incase you need to thin the sauce at the end.
- Add the soy sauce and honey and let it simmer for 15 mins. You can blend it at the end of you want a smooth sauce, or leave the bits in.
- Cook rice this way!
- In a preheated frying pan, add enough Sunflower oil to cover the whole base. You can test if it’s hot by dropping a breadcrumb in.
- Add the chicken, flip it after 2-3 mins depending on your thickness. Remove once chicken is fully cooked.
- Best way to serve: rice at the bottom of the bowl.on top: Sauce on one side and the chicken on the other side.