Crispy Chicken Katsu with Quick Curry Sauce

⏱ 45 min · Serves 4

Golden panko-crusted chicken cutlets, shatteringly crisp on the outside and juicy within, served over rice with a glossy, lightly sweet Japanese curry sauce you can make from scratch in 15 minutes. Weeknight comfort food that tastes like a trip to Tokyo.

Per serving: 755 kcal · 52.0g protein · 86.0g carbs · 22.0g fat

Ingredients

• 4 boneless skinless chicken breasts (about 700g)
• 100g plain flour
• 2 large eggs, beaten
• 150g panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for shallow frying (about 400ml)
• 1 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, grated
• 1 tbsp grated fresh ginger
• 1 medium carrot, finely diced
• 2 tbsp plain flour
• 1 tbsp mild curry powder
• 1 tsp garam masala
• 500ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 300g sushi or jasmine rice, cooked
• 2 spring onions, sliced, to serve

Method

1. Cook the rice according to packet instructions and keep warm.
2. Make the sauce: melt the butter in a saucepan over medium heat and soften the onion, carrot, garlic and ginger for 8 minutes until sweet and golden.
3. Stir in the flour, curry powder and garam masala and cook for 1 minute, then gradually whisk in the stock. Add soy sauce, honey and vinegar.
4. Simmer for 10-12 minutes until thickened and glossy, then blend smooth with a stick blender if you like (optional). Season and keep warm.
5. Butterfly each chicken breast horizontally, then bash lightly between cling film to an even 1.5cm thickness. Season with the salt and pepper.
6. Coat each cutlet in flour, then egg, then press firmly into the panko so it's fully covered.
7. Heat 1cm of oil in a large frying pan to 175C. Fry the cutlets in batches for 3-4 minutes per side until deep golden and cooked through.
8. Drain on a rack or kitchen paper for 2 minutes, then slice into thick strips.
9. Serve the katsu over rice, ladle the curry sauce alongside and scatter with spring onions.