Chicken katsu
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Ingredient
- 4 skinless chicken breasts
- 1 large egg, beaten
- 8 tbsp finely crushed cornflakes or panko crumbs
- 2 garlic cloves, crushed
- 1-2 tbsp korma paste
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 2 tbsp honey
- 2 tbsp cornflour
Ingredients
Direction
- STEP 1
Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- STEP 2
Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- STEP 3
Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
