Katsu Chicken Recipe
Total time
Author: The Mongolian Kitchen
Recipe type: Main
Serves: 2
- 2 chicken breasts
- Vegetable oil for deep frying
- 1 tsp Chinese 5 spice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp curry powder
- 2 tbsp corn flour
- 2 tbsp plain flour
- 1 tsp baking powder
- 2 whole eggs
- Panko Breadcrumbs
- 1 medium onion, finely chopped
- ½ tsp brown sugar
- 1 tsp garlic puree
- 2 tsp butter
- 1 tbsp flour
- 1 tsp medium curry powder
- ½ tsp paprika
- ½ tsp turmeric
- ¼ tsp chilli powder
- ½ tsp tomato puree
- ½ cup coconut milk
- ½ cup chicken stock
- ½ tsp garam masala
- Start by preparing the curry sauce which can be cooked in advanced and reheated at the end, or leave it bubbling in the background.
- Add the chopped onion to a saucepan with 1 tbsp vegetable oil.
- Gently cook the onion on a medium heat for 15 minutes.
- Add the sugar and continue to caramelise for another 10 minutes.
- Add the garlic and cook for 2 minutes, then remove from the pan and place into a bowl.
- Give the saucepan a wipe (or use a new one) – Add the butter and melt
- Add the flour and stir through the butter to cook it out for 2 minutes.
- Add the curry powder, turmeric, paprika, chilli and tomato puree and cook through the foamy mixture for another 2 minutes.
- Add the coconut milk, stock and add the onion/garlic mixture back to the sauce.
- Simmer for 10-15 minutes adding more coconut mixture and salt/pepper to taste.
- When the sauce is ready add the garam masala and stir through ready to serve.
- While the curry sauce is simmering you can prepare the chicken.
- Flatten the chicken breasts with a mallet until they are about 1cm thick (or cut in half if they are big)
- Mix the spice rub together in a bowl, set half of this aside and season the chicken with the other half, rubbing all over.
- Next prepare 3 bowls for the “batter station” – 1 flour mixture, 1 eggs, 1 Panko bread crumbs.
- In the flour bowl add the corn flour and plain flour and mix with the remaining half of the spice rub and the baking powder.
- In the egg bowl beat the 2 eggs together.
- Pre-heat your oil in a large wok or frying pan (you can also shallow fry these).
- Then you are ready to fry the chicken. Start by dipping the seasoned chicken in the flour mixture, shake off excess flour.
- Then dip into the egg and make sure it is well coated.
- Then dip into the Panko breadcrumbs making sure to cover all the breasts with the breadcrumbs.
- Finally dip into the hot oil and fry making sure the oil is not too hot so as to avoid browning the chicken without it cooking in the middle.
- Drain the chicken onto kitchen paper.
- To serve slice the chicken and top with curry sauce, alongside boiled rice.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/katsu-chicken-recipe/
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