Updated: Oct 5
A delicious take on the traditional chicken katsu - made by you!
Using our tasty new katsu curry sauce, this easy, quick dish packs a punch.
Substitutions can be made to this recipe to suit dietary requirements, swap out the chicken for prawns, pork or tofu! Cook the chicken in the air fryer to save on calories or drop a note on your order if you require a gluten free curry sauce - we can accommodate!
4 chicken breasts - butterflied (mini fillets also work great)
1 onion - finely sliced
100g panko breadcrumbs
1 egg - beaten
2tbsp plain flour
1tsp onion powder
100g Tongmaster katsu curry sauce
125g white rice per person to serve
Veg to serve.
In a bowl, mix the egg and flour until combined.
In a separate bowl, mix the breadcrumbs, onion powder, chicken seasoning and a pinch of salt until combined.
Take the chicken breasts and dip in the egg mixture, coating well, then transfer to the next bowl and roll in the breadcrumb mix until fully coated - repeat step if necessary.
Cook the chicken accordingly - oven (spray with oil or alternative and cook for 25-30 minutes) / air fryer (spray with oil or alternative and cook for 15-20 minutes) / pan fry ( heat oil in a pan and deep fry or shallow fry until cooked through and crisp)
In a hot pan, add a splash of oil and cook the onion until soft add 600ml water and the curry sauce mixture, whisk until combined and lump free.
Slowly bring to the boil, stirring continuously, the sauce will begin to thicken.
Turn off the heat, add the soy sauce and stir.
Assemble the rice and slice the chicken, laying over top, drizzle over the hot curry sauce - serve immediately.