Chicken Katsu Curry
Recipe: #25136
October 31, 2016
"From Taste August'16"
Ingredients
- CABBAGE SALAD
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Nutritional
- Serving Size: 1 (526.6 g)
- Calories 322.8
- Total Fat - 8 g
- Saturated Fat - 1.9 g
- Cholesterol - 484.1 mg
- Sodium - 241.3 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 3.7 g
- Sugars - 6.5 g
- Protein - 37.5 g
- Calcium - 118.5 mg
- Iron - 6 mg
- Vitamin C - 54.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the chicken on a chopping board and cover with plastic wrap and using the palm of your hand, gently press chicken to flatten slightly and then discard plastic.
Step 2
Place the flour on a plate and season.
Step 3
Place egg in a shallow bowl and breadcrumbs on a separate place.
Step 4
Dip the chicken in flour and shake of the excess and then dip in the egg, then breadcrumbs, pressing firmly to coat and transfer to a plate lined with baking paper and then place in the fridge until required.
Step 5
For the cabbage salad, place the vinegar, sugar and sesame oil in a large heatproof bowl and microwave on high for 30 seconds or until sugar dissolves and season well and then add cabbage, spring onion and chilli and toss to combine.
Step 6
Bring the water to the boil in a frying pan over medium heat and crumble in the curry sauce mix and whisk to combine and then reduce heat to low and cook, whisking occasionally for 5 minutes or until smooth and thickened, then keep warm.
Step 7
Add enough oil to a large, deep frying pan to come 3cm up the side and heat over medium heat and cook the chicken in 2 batches, turning for 6-7 minutes or until golden and cooked enough.
Step 8
Transfer to a plate lined with paper towel to drain.
Step 9
Thinly slice and serve with curry sauce, cabbage salad and rice if using.
Tips
No special items needed.