Cooked - Chicken Katsu With Sticky Rice And Curry Sauce

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Home Pricing Community My Recipes

Chicken Katsu With Sticky Rice And Curry Sauce

1.0

2 chicken breasts

100g panko breadcrumbs

1 tsp garlic granules

1 heaped tsp paprika

¼ tsp cayenne pepper

½ tsp mixed herbs

Salt and pepper, to taste

2 eggs

4 tbsp flour

Olive oil for drizzling

Sticky rice

5g ginger, grated

2 small onions

3 garlic cloves, minced

2 tbsp oil

2 tbsp curry powder

½ tsp chilli powder

2 tbsp flour

1 tbsp soy sauce

1 tsp rice vinegar

500ml chicken or vegetable stock

1 tbsp honey

Preheat the oven to 200°C and line a baking tray with parchment paper
Butterfly the chicken breasts into 4 pieces each and season both sides with salt, pepper, and mixed herbs
Set up three bowls with whisked eggs, flour, and breadcrumbs mixed with garlic, paprika, cayenne pepper, mixed herbs, salt, and pepper
Coat each chicken piece in flour, then egg mixture, then seasoned breadcrumbs, pressing gently to adhere
Place coated chicken on baking tray, drizzle with olive oil, and bake for 20-30 minutes at 200°C, flipping halfway through until golden and crispy
Heat oil in a pan and sauté onions, garlic, and ginger until softened
Add curry powder and chilli powder, cook for 2 minutes while stirring
Sprinkle in flour and stir, then add soy sauce and rice vinegar until smooth
Gradually add stock while stirring, bring to a boil, then simmer on medium-low for 10 minutes until thickened
Stir in honey until incorporated
Blend sauce with immersion blender until smooth and strain if desired
Serve crispy chicken katsu with sticky rice and curry sauce

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 40 weeks ago

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