Chicken Katsu
Alternative Protein: Firm tofu
Serves: People
Ingredients
For the Chicken
- 300 g Chicken Breast butterflied. Or firm tofu cut into cubes.
- 2 Medium Egg
- 125g plain flour
- 125 g Breadcrumbs
- 100 ml 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
- 2 tsp Soy sauce
- 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 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 soy sauce. 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 salt and cracked black pepper to taste.
For the Chicken
- Crack the eggs into a dish and beat with a fork.
- Place the flour and breadcrumbs into separate bowls. Season both with salt.
- Dip the chicken first into the flour, then the egg, and finally the breadcrumbs.
- Heat the Vegetable oil in a pan over medium-high heat.
- Cook the Chicken for 6-7 minutes, until golden brown and crispy all over.
- 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.