Chicken Katsu Supreme

Press GO to unleash the MOB step by step feature.

Step 1.

Rinse your rice and boil it in 2 times the amount of water.

Step 2.

Katsu sauce time. Finely slice your onions, carrots and cloves of garlic. Add some vegetable oil to a large pan. Fry onions and garlic until soft. Add the carrots.

Step 3.

Fry for a further 3 minutes. Add curry powder and garam masala. Mix together and then add the flour (gradually, so you don’t get any lumps). Mix that in and pour over the chicken stock.

Step 4.

Add the soy sauce and runny honey. Mix together and allow to bubble down and thicken.

Step 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.

Step 6.

Chicken time. Take your chicken thighs. Dip them in flour, coat them in egg and then roll them in breadcrumbs.

Step 7.

Heat some oil in a frying pan and add the chicken thighs. Cook for 5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.

Step 8.

Slice up the chicken and serve on a bed of rice with the katsu sauce poured over the top. Enjoy!

Make sure the oil is nice and hot before adding the chicken. You want the breadcrumbs to be crisp!

2 Eggs
8 Skinless, Boneless Chicken Thighs
1 Tbsp Runny Honey
2 Tbsp Soy Sauce
2 Tbsp Flour
600ml Chicken Stock
400g Basmati Rice
4 Tsp Curry Powder
1 Heaped Tsp Garam Masala
4 Cloves of Garlic
2 Brown Onions
3 Carrots
100g Breadcrumbs
Vegetable Oil