Hope you all enjoyed the bank holiday weekend. I was in Cornwall the sun shone and I went to visit my lovely friends Maddie and Adrian at Featherdown Farms. Over the weekend I got quite a few tweets asking me to post my Chicken Katsu recipe as seen on a repeat of Saturday Cookbook. It’s in my first book, ‘Recipes From My Mother For My Daughter’ but here it is for you to try!
Ingredients
- 4 chicken breast fillets (weighing about 200g)
- 80/100g (approx.) breadcrumbs
- 2 eggs
- Flour (seasoned, for dusting)
- Vegetable oil, for frying
- Plain, boiled rice, to serve
For the Sauce
- ½ onion, chopped
- 1 clove garlic, roughly chopped
- 2 small apples, grated
- 1 tablespoons oil
- 200ml chicken stock
- 1 tablespoon turmeric
- ½ tablespoon curry powder
- 1 tablespoon ketchup
- 200 ml water
- 1 teaspoon light soy sauce
- 1 teaspoon cornflour into 1tablespoon cold water
- Salt and pepper
Preparation
- To make the sauce, heat the oil in a frying pan and fry the onion and garlic until softened and slightly brown. Add the turmeric, curry powder and ketchup and stir through. Add the stock, water, soy sauce and apples, season with salt and pepper and simmer for 20 minutes.
- Add the cornflour paste and cook for a further 2 minutes until the sauce has thickened. Blend with a hand blender or process in a food processor or blender until smooth. Set aside until needed.
- While the sauce is cooking, wrap the chicken breasts loosely in cling film and flatten with a rolling pin or a meat tenderizer.
- Put the flour, beaten egg and breadcrumbs in 3 separate shallow bowls. Dust each chicken breast with the seasoned flour, then dip in the egg and then coat in the breadcrumbs.
- Heat some oil in a frying pan and fry the chicken over medium heat for about 6-7 minutes on each side until cooked through.
- Reheat the katsu sauce gently and serve with the chicken and some plain, boiled rice.
