Crispy Chicken Katsu

SERVES 4

5 MINS PREP

COOKS IN 15 MINS

Crisp and succulent chicken meets a delicious twist on the classic BBQ-style sauce in this new take on katsu. It’s easy, fresh, aromatic and delicious!

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Tailored to Taste

This is such a delicious, easy version of the traditional Japanese Katsu. The Thai flavours in the curry add an extra dimension to the dish, but it still remains true to the original. You can make this with pork - or even firm tofu for a vegetarian version (press the tofu well to remove as much water as you can first).

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (includes coconut milk)
4 medium chicken breast, at room temperature
Or, 2 x large chicken breasts, halved
50-60g Japanese Panko - or other breadcrumbs
Plain flour to coat
Oil to fry
Katsu Sauce
60g ketchup
45g Worcestershire sauce
2 tsp. soya - or to taste
1 tbsp. brown sugar - or to taste

Serve with pickled cucumber, pickled cabbage or salad.

Méthode

Place your chicken between two pieces of plastic wrap and, using a rolling pin or the base of a pan, bash the top of the meat to flatten evenly until it is around 1 1/2-2 cm thick. The important thing is that it is even so it cooks evenly.
Pour out the coconut milk and red paste from the two pouches in the kit into a large wide bowl and stir together to mix. Measure half plus another 2 tbsp. into a saucepan and set aside.
In the bowl, place the chicken breast to marinate.
Add the ketchup, Worcestershire sauce, soya sauce and brown sugar to the saucepan. Place on the hob and simmer until it has reduced to a thick consistency, around 5-6 minutes. It will continue to thicken as it cools. Taste and adjust salt and sugar if necessary.
Heat a good ¼” oil in a large frying pan. Whilst it is heating up, spoon the flour and a large pinch of salt onto a plate, shake to spread and add the panko onto another plate.
One by one, place the chicken (without too much coating) into the flour, coat lightly on both sides and then straight into the panko and coat well on both sides. Place carefully into the hot oil. Repeat with the rest.
Cook on a medium heat for 2-3 minutes or until golden on the underside. Carefully turn over and repeat on the other side. Check the chicken is cooked though. (Slice through the middle if you aren’t sure. There should be no pink). Remove from the pan, place straight on some kitchen roll to absorb any excess fat and sprinkle with a little sea salt.
Slice crosswise, serve on a plate, drizzle over the sauce and serve with the cucumbers and some rice if you like.

Tailored to Taste

This is such a delicious, easy version of the traditional Japanese Katsu. The Thai flavours in the curry add an extra dimension to the dish, but it still remains true to the original. You can make this with pork - or even firm tofu for a vegetarian version (press the tofu well to remove as much water as you can first).

Ingrédients

1 pack of The Spice Tailor Thai Red Curry (includes coconut milk)
4 medium chicken breast, at room temperature
Or, 2 x large chicken breasts, halved
50-60g Japanese Panko - or other breadcrumbs
Plain flour to coat
Oil to fry
Katsu Sauce
60g ketchup
45g Worcestershire sauce
2 tsp. soya - or to taste
1 tbsp. brown sugar - or to taste

Serve with pickled cucumber, pickled cabbage or salad.

Méthode

Place your chicken between two pieces of plastic wrap and, using a rolling pin or the base of a pan, bash the top of the meat to flatten evenly until it is around 1 1/2-2 cm thick. The important thing is that it is even so it cooks evenly.
Pour out the coconut milk and red paste from the two pouches in the kit into a large wide bowl and stir together to mix. Measure half plus another 2 tbsp. into a saucepan and set aside.
In the bowl, place the chicken breast to marinate.
Add the ketchup, Worcestershire sauce, soya sauce and brown sugar to the saucepan. Place on the hob and simmer until it has reduced to a thick consistency, around 5-6 minutes. It will continue to thicken as it cools. Taste and adjust salt and sugar if necessary.
Heat a good ¼” oil in a large frying pan. Whilst it is heating up, spoon the flour and a large pinch of salt onto a plate, shake to spread and add the panko onto another plate.
One by one, place the chicken (without too much coating) into the flour, coat lightly on both sides and then straight into the panko and coat well on both sides. Place carefully into the hot oil. Repeat with the rest.
Cook on a medium heat for 2-3 minutes or until golden on the underside. Carefully turn over and repeat on the other side. Check the chicken is cooked though. (Slice through the middle if you aren’t sure. There should be no pink). Remove from the pan, place straight on some kitchen roll to absorb any excess fat and sprinkle with a little sea salt.
Slice crosswise, serve on a plate, drizzle over the sauce and serve with the cucumbers and some rice if you like.

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Fabriqué avec notre délicieux

Curry Thaï Rouge

Le mélange magistral de noix de coco douce et crémeuse, de piments épicés, d'aromates et d'épices rend ce plat distinctif et addictif - et très polyvalent. Parfait avec le poulet, les légumes, le tofu, les œufs, les fruits de mer, la viande rouge ou le canard.

Recommandation d’Anjum