Chicken katsu – en.Kung-Food

Chicken katsu was developed in Japan in the 20th century with Western Influence in mind. It’s almost like a more upscale, Japanese version of chicken nuggets that Americans love, but Japanese use panko to make the dish extra crispy and of course make sure to use good quality chicken so the meat is moist. Katsu was actually first popularized in Japan using beef cutlet, then pork, but they usually like to use chicken because it’s lighter. To complement and enhance the flavor of the chicken, the accompanying julienned carrots, lemon juice and tomato are all very important, giving the dish some acid. I’m sure not many of you know chicken katsu, but I’m also sure you will fall in love with it!

INGREDIENTS 4 skinless chicken breasts 1 large egg, beaten 8 tbsp finely crushed cornflakes or panko crumbs 2 garlic cloves, crushed 1-2 tbsp Korma paste 1 tbsp soy sauce 4 tbsp ketchup 2 tbsp honey

2 tbsp cornflour

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through. Put the remaining ingredients in a pan.

Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Chicken katsu is great served with some rice and soya beans with finely sliced red chilli.