Chicken Katsu

Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs (panko). This version is served with a rich curry sauce.

Chicken Katsu
Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs (panko). This version is served with a rich curry sauce.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 skinless boneless chicken breasts
  • 1 large egg, beaten
  • ⅔ cup panko crumbs
  • 2 cloves garlic, crushed
  • 1-2 tablespoons korma paste
  • 1 tablespoon soy sauce
  • 4 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons cornflour
Instructions
  1. Heat oven to 200°C. Dip the chicken in the egg, then coat in the panko crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
  2. Put the remaining ingredients in a pan. Pour in 2 cups water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 minutes.
  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.

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