Go heavier on the hot sauce if you like the spice.
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3 Eggs
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8 Skinless, Boneless Chicken Thighs
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2 Tbsp of Sweet Chilli Sauce
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2 Tbsp of Soy Sauce
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8 Tbsp of Flour
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600ml of Chicken Stock
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400g of Basmati Rice
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4 Tsp Curry Powder
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2 Tsp of Chilli Powder
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Knob of Ginger
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4 Cloves of Garlic
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2 Onions
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3 Carrots
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200g of Panko Breadcrumbs
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Vegetable Oil
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Rinse your rice and boil it in 2 times the amount of water.
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Katsu sauce time. Chop up your onions, carrots, garlic and your knob of ginger. You want to cut the onions and carrots into nice little cubes.
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Add a good glug vegetable oil to a large pan. Fry the onions and carrots until soft and caramelised. At this point, add the garlic and the ginger. Fry for a further 3 minutes. Add the curry powder and chilli powder. Mix and then add 2 tbsp of the flour (gradually, so you don’t get any lumps). Mix that in and pour in your chicken stock.
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Next, add the soy sauce. Mix and allow to bubble down and thicken. You want to bubble the sauce for 5-10 minutes so the flavour from the onions and carrots infuses. If it gets too thick, just add a splash more water. Once the sauce is the perfect pouring consistency, remove it from the heat and pass it through a sieve. Set the sieved veg aside.
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Place the remaining thick katsu sauce on the heat. Add your sweet chilli sauce, and mix everything together. Cover the sauce and set aside.
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Chicken time. Take your chicken thighs. Dip them in the rest of your flour, coat them in your whisked egg and then roll them in the breadcrumbs. Heat a generous amount of oil in a frying pan and add the chicken thighs. You want to have the oil on a low to medium heat. Add your thighs. The trick here is to cook for 4-5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.
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Slice up the chicken and serve on a bed of rice with the katsu sauce poured over the top. Add a spoonful of your katsu veg on the side and tuck in!