Crispy Chicken Katsu
Crispy Chicken Katsu
Made With Our Thai Red Curry
SERVES 4
5 MINS PREP
10 MINS COOK
Crisp and succulent chicken meets a delicious twist on the classic BBQ-style sauce in this new take on katsu. It’s easy, fresh, aromatic and delicious!
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Tailored to Taste
This is such a delicious, easy version of the traditional Japanese Katsu. The Thai flavours in the curry add an extra dimension to the dish, but it still remains true to the original. You can make this with pork - or even firm tofu for a vegetarian version (press the tofu well to remove as much water as you can first).
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry(includes coconut milk)
- 4 medium chicken breast, at room temperature Or, 2 x large chicken breasts, halved
- 50-60g Japanese Panko - or other breadcrumbs
- Plain flour to coat
- Oil to fry
Katsu Sauce
- 60g ketchup
- 45g Worcestershire sauce
- 2 tsp. soya - or to taste
- 1 tbsp. brown sugar - or to taste Serve with pickled cucumber, pickled cabbage or salad.
Method
- Place your chicken between two pieces of cling film and, using a rolling pin or the base of a pan, bash the top of the meat to flatten evenly until it is around 1 1/2-2 cm thick. The important thing is that it is even so it cooks evenly.
- Pour out the coconut milk and red paste from the two pouches in the kit into a large wide bowl and stir together to mix. Measure half plus another 2 tbsp. into a saucepan and set aside.
- In the bowl, place the chicken breast to marinate.
- Add the ketchup, Worcestershire sauce, soya sauce and brown sugar to the saucepan. Place on the hob and simmer until it has reduced to a thick consistency, around 5-6 minutes. It will continue to thicken as it cools. Taste and adjust salt and sugar if necessary.
- Heat a good ¼” oil in a large frying pan. Whilst it is heating up, spoon the flour and a large pinch of salt onto a plate, shake to spread and add the panko onto another plate.
- One by one, place the chicken (without too much coating) into the flour, coat lightly on both sides and then straight into the panko and coat well on both sides. Place carefully into the hot oil. Repeat with the rest.
- Cook on a medium heat for 2-3 minutes or until golden on the underside. Carefully turn over and repeat on the other side. Check the chicken is cooked though. (Slice through the middle if you aren’t sure. There should be no pink). Remove from the pan, place straight on some kitchen roll to absorb any excess fat and sprinkle with a little sea salt.
- Slice crosswise, serve on a plate, drizzle over the sauce and serve with the cucumbers and some rice if you like.
Tailored to Taste
This is such a delicious, easy version of the traditional Japanese Katsu. The Thai flavours in the curry add an extra dimension to the dish, but it still remains true to the original. You can make this with pork - or even firm tofu for a vegetarian version (press the tofu well to remove as much water as you can first).
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry(includes coconut milk)
- 4 medium chicken breast, at room temperature Or, 2 x large chicken breasts, halved
- 50-60g Japanese Panko - or other breadcrumbs
- Plain flour to coat
- Oil to fry
Katsu Sauce
- 60g ketchup
- 45g Worcestershire sauce
- 2 tsp. soya - or to taste
- 1 tbsp. brown sugar - or to taste Serve with pickled cucumber, pickled cabbage or salad.
Method
- Place your chicken between two pieces of cling film and, using a rolling pin or the base of a pan, bash the top of the meat to flatten evenly until it is around 1 1/2-2 cm thick. The important thing is that it is even so it cooks evenly.
- Pour out the coconut milk and red paste from the two pouches in the kit into a large wide bowl and stir together to mix. Measure half plus another 2 tbsp. into a saucepan and set aside.
- In the bowl, place the chicken breast to marinate.
- Add the ketchup, Worcestershire sauce, soya sauce and brown sugar to the saucepan. Place on the hob and simmer until it has reduced to a thick consistency, around 5-6 minutes. It will continue to thicken as it cools. Taste and adjust salt and sugar if necessary.
- Heat a good ¼” oil in a large frying pan. Whilst it is heating up, spoon the flour and a large pinch of salt onto a plate, shake to spread and add the panko onto another plate.
- One by one, place the chicken (without too much coating) into the flour, coat lightly on both sides and then straight into the panko and coat well on both sides. Place carefully into the hot oil. Repeat with the rest.
- Cook on a medium heat for 2-3 minutes or until golden on the underside. Carefully turn over and repeat on the other side. Check the chicken is cooked though. (Slice through the middle if you aren’t sure. There should be no pink). Remove from the pan, place straight on some kitchen roll to absorb any excess fat and sprinkle with a little sea salt.
- Slice crosswise, serve on a plate, drizzle over the sauce and serve with the cucumbers and some rice if you like.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Red Curry
Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.
Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.
Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
