Chicken Katsu Supreme
The freshest, easiest chicken katsu recipe about. It’s a winner.
Make sure the oil is nice and hot before putting the chicken in so the breadcrumbs crisp!
Cooking Time (includes preparation time): 30 Minutes
2 Eggs - £0.89
8 Skinless, Boneless Chicken Thighs - £1.49
Runny Honey - £0.99
Soy Sauce - £1.00
Flour - £0.55
Chicken Stock Cubes - £0.50
Basmati Rice - £0.89
Curry Powder - £1.00
Garam Masala - £0.85
Garlic - £0.32
2 Brown Onions - £0.32
3 Carrots - £0.18
Breadcrumbs - £0.75
Total Cost - £9.73 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
1. Start with your your rice. Rinse it, and then boil it in 2 times the amount of water.
2. Katsu sauce time. Finely slice 2 onions, 3 carrots and 4 cloves of garlic.
3. Fry onions and garlic in a large pan with some vegetable oil, until soft, and then add the carrots. Fry for a further 3 minutes, and then add 4 teaspoons of curry powder, and 1 heaped teaspoon of garam masala. Mix together, and then add two tablespoons of flour (gradually, so you don’t get any lumps). Mix that in, and then pour over 600ml of chicken stock.
4. Add 2 tablespoons of soy sauce, and a tablespoon of runny honey. Mix together, and then allow to bubble down and thicken.
5. Once the sauce is a thick pouring consistency, remove it from the heat, and pass it through a sieve. Place the remaining thick katsu sauce on the heat to reduce a bit more, and then set aside.
6. Chicken time. Take your chicken thighs. Dip them in flour, then coat them in egg, and then roll them in breadcrumbs.
7. Heat some oil in a frying pan and add the chicken thighs. Cook for 4-5 minutes each side, and then remove from heat once the chicken is cooked through and the breadcrumbs are golden brown.
8. Slice up the chicken, and serve on a bed of rice with the katsu sauce poured over the top. Enjoy!