The day I go for my big grocery shop always guarantees that I’ll feel more like experimenting in the kitchen. Last night of course was no exception. This is mainly because I make a list of new recipes to try and what ingredients I need to buy to make them. Topping my list for meals to make was Chicken Katsu. It’s been a while since I had my first and only chicken Katsu at Wagamamas back in May and there is the odd day when I crave it but with the nearest restaurant being well over an hour a way it’s not somewhere I can just pop to for lunch! So when I found a cookbook with a recipe for it in, I knew I had to give it a try. The recipe book in question is one I picked up from a Car Boot sale that I went to when I visited Bee back in August, it’s by Lisa Faulkner who won Celebrity Masterchef a few years back and it’s called Recipes from my Mother to my Daughter. Despite it having really great recipes in it, this is the first one I’ve actually tried and as ever I ended up tweeking it slightly to go along with what I had in the cupboard. I won’t take credit for this recipe as apart from a few of the measurements, it is 100% Lisa Faulkner’s. Thank you Lisa, I’m glad I can enjoy Katsu whenever I please.
2 x Chicken Breasts
Plain Flour, for dusting
50g Dried Breadcrumbs
1 x Egg
Basmati Rice, to serve
For the Katsu Sauce
2 x Shallots
1 x Garlic Clove
1 tbsp Turmeric
1/2 tbsp of Mild Curry Powder
1 tbsp Tomato Ketchup
Chicken Stock Cube
1 tbsp Light Soy Sauce
2 tbsp Plain Flour
Salt & Pepper to taste
What You Need
Frying Pan, Small Pan, Garlic Press, Peeler, Grater, Tablespoon, Teaspoon, Measuring Jug, Rolling Pin, Cling Film, 3 x Shallow Bowls, Sieve, Tongs, Chopping Board, Knife
- Start by making the sauce. Fry the onion and garlic together in the small pan until softened and slightly browned. While this is going on, peel the apple and grate. Then add the turmeric, curry powder and ketchup while continuously stirring.
- Make up the stock then add 200mls to the pan along with the 200mls of water, soy sauce and apple. Season with salt and pepper then leave to simmer for 20 minutes.
- While the sauce is simmering, wrap the chicken in cling film and flatten using the rolling pin. This helps it cook faster in the frying pan. If you’d prefer to keep it breast shape then I suggest you oven cook it.
- Sieve the flour into the sauce while continuing to stir on a low heat until it has thickened.
- Blend the sauce using a hand blender until it’s smooth. Then set aside.
- Put the flour, egg and breadcrumbs in three separate bowls. Dust each chicken breast with the flour, then dip in the egg and finally coat in the breadcrumbs.
- Fry off the chicken in the frying pan for 6-8 minutes (depending on the breast size). Flip it over using tongs to ensure it’s cooked right through.
- If the sauce has gone cold in this time, gently reheat before serving of the chicken with some rice.
It was a bit daunting attempting it for the first time as I don’t make curry of any sorts usually but now I know, I will be making it again. It tasted like the real thing! Enjoy x