The freshest, easiest chicken katsu recipe about. It’s a winner.
Make sure the oil is nice and hot before adding the chicken. You want the breadcrumbs to be 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.
Rinse your rice and boil it in 2 times the amount of water.
Katsu sauce time. Finely slice 2 onions, 3 carrots and 4 cloves of garlic. Add some vegetable oil to a large pan. Fry onions and garlic until soft. Add the carrots.
Fry for a further 3 minutes. 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 pour over 600ml of chicken stock.
Add 2 tablespoons of soy sauce and a tablespoon of runny honey. Mix together and allow to bubble down and thicken.
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.
Chicken time. Take your chicken thighs. Dip them in flour, coat them in egg and then roll them in breadcrumbs.
Heat some oil in a frying pan and add the chicken thighs. Cook for 4-5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.
Slice up the chicken and serve on a bed of rice with the katsu sauce poured over the top. Enjoy!