Chicken Katsu

Ingredients

• • 4 chicken breasts, flattened
• • 1/2 cup plain flour
• • 2 eggs, beaten
• • 1.5 cups panko breadcrumbs
• • 1 onion, diced
• • 2 cloves garlic, minced
• • 1 tbsp ginger, grated
• • 2 tbsp curry powder
• • 1 tbsp plain flour, extra
• • 500ml chicken stock
• • 1 tbsp soy sauce
• • 1 tsp honey
• • Vegetable oil, for frying
• • Steamed rice, to serve

Method

1. For the sauce, cook the onion in a little oil for 5 minutes, add the garlic, ginger and curry powder and cook for 1 minute.
2. Stir in the extra flour, then gradually whisk in the stock. Add the soy sauce and honey and simmer for 10 minutes until thickened. Blend until smooth if you like it silky.
3. Coat the chicken in flour, then egg, then panko.
4. Heat oil in a pan and fry the chicken for 4-5 minutes per side until golden and cooked through.
5. Slice the chicken and serve over rice, topped generously with the katsu sauce.