Simple Chicken Katsu
Serves 2 for dinner plus 1 portion leftovers
(modified from recipe on BBC Good Food)
3 Chicken Breast/Thigh Fillet
1 Egg (whisked)
2 Spring Onions (finely chopped)
4 tbps Ketchup
2 tbsp Honey
1 tbsp Soy Sauce
2 tbsp Curry Powder
2 Cloves of Garlic (finely chopped)
2 tbsp Corn Flour
500ml Boiling Water
Set the rice to boil
Flatten the chicken by beating with a rolling pin if needed, then dip in flour, then egg then breadcrumbs (and repeat if you like it extra crispy!). Shallow fry the chicken on both sides for 2 minutes to seal the breadcrumbs, pat dry with a kitchen roll and move into the oven at 180 for about 12 minutes (or until cooked).
Set up a wok, fry off the garlic and curry powder in oil for 2 minutes (add a few drops of seasame oil if you have it for extra flavour). Mix the ketchup, soy, honey, corn flour and a little boiling water in a cup. Add this to the wok, then slowly add the rest of the boiling water whilst stiring (it seems like a lot but it cooks away quickly to leave a tasty sticky sauce). Leave to simmer.
When the rice has 5 minutes to go add the soy beans. Take the chicken out of the oven and slice to your desired size.
Once the rice is done, drain and add the spring onion (I like my soy so I add a few drops to the rice here too). Plate up the rice, then sauce, then chicken on top and serve, set aside your leftovers.
I keep the sauce in a seperate little pot in with the leftovers to stop the chicken getting soggy, when heating up pour over the sauce and microwave for 2-3 minutes.