Chicken Katsu
Alternative Protein: Firm tofu
Servings: 2 People
Ingredients
For the Chicken
- 300 g Chicken mini fillets cut into thick slices. OR 250 g Firm tofu
- 1 tbsp Cornflour
- 2 tbsp Water
- 125 g Breadcrumbs
- 2 tbsp Vegetable oil
- Sea salt to taste
- Cracked black pepper to taste
For the Coconut Curry Sauce
- 1 tbsp Vegetable oil
- ½ White onion diced
- 2 clove Garlic minced or grated
- 10 g Fresh ginger 2 tsp, grated
- ½ Carrot grated
- 1 tsp Mild curry powder
- 200 ml Vegetable stock
- 50 ml Coconut milk
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Coconut Curry Sauce
- Heat the Vegetable oil in a pan over medium heat.
- Add the White onion, Garlic, Fresh ginger and Mild curry powder. Cook for 2–3 minutes until softened and fragrant.
- Add the Carrot and cook for a further 2 minutes.
- Pour in the Vegetable stock and bring to a simmer.
- Cook for 15–20 minutes until the vegetables are soft.
- Stir through the Coconut milk.
- Blend until smooth if preferred.
- Season with Sea salt and Cracked black pepper to taste.
For the Chicken
- In a bowl, mix the Cornflour, Water, Sea salt and Cracked black pepper to form a smooth batter.
- Place the Breadcrumbs in a separate bowl.
- Dip the Chicken mini fillets into the Cornflour mixture, then coat thoroughly in the Breadcrumbs.
- Heat the Vegetable oil in a pan over medium-high heat.
- Cook the Chicken mini fillets for 3–4 minutes on each side until golden brown and cooked through.
- Serve with the Coconut Curry Sauce.
- For tofu. Cook for 2–3 minutes per side until golden and crisp. Drain on kitchen paper before serving.