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Method Prep:15min › Cook:30min › Ready in:45min
Place the breadcrumbs, 100g flour and egg in individual dishes.
Flatten the chicken to an even thickness, then dip in the flour, then egg, then breadcrumbs. Place on a plate, then chill in the fridge for 10 minutes.
Heat 2 tablespoons oil in a frying pan over medium high heat, then add the chicken. Cook on each side for about 10 minutes until crispy on the outside and cooked in the inside.
For the sauce, gently fry the onions and garlic in a little oil. When slightly translucent, add the flour and curry powder. Slowly add some of the vegetable stock, stirring as you go. When it's been absorbed then add some more. When all the stock has been added, pop in the honey, soy sauce and chilli powder to taste. Simmer for about 20 minutes.
Slice the chicken before serving on a plate with freshly cooked rice. Drizzle the katsu sauce over the chicken and rice.
Tred this out last night, sorry no photo! I was too hungry!!
Very simple to prepare, I made some ever-so slight adjustments - the most significant was that I'm allergic to garlic and so added some onion powder for an extra kick instead. I also recomend mini chicken breast fillets as they're easier to work with, and I used Chicken stock instead of vegetable. Right at the end of cooking I added an extra squirt of honey as I wasn't getting the hit of sweetness I wanted.
My wife who is the real expert in the kitchen also thouroughly enjoyed this dish, which will become a regular in our household - 14 Jan 2015
Really love this recipe, made it quite a few times now! Definitely stands up to a wagamama katsu curry! A lot easier than the other recipes, definitely recommend this! I added a tiny bit of cornflour just to thicken it up! - 31 May 2016