Katsu Curry Chicken
Recipes for Home and Restaurant
by Nadine Lloyd
1kg (2.2lb.) chicken thigh fillets
2 tablespoons Wanton soup powder
½ cup plain flour – plus extra if required
½ teaspoon M.S.G powder – or fine salt to season
½ teaspoon pepper – freshly cracked
2-3 large eggs – lightly beaten
2-3 cups panko breadcrumbs – plus extra if required
Spray cooking oil
2 cups short grain rice – cooked
2 spring onions – sliced
Katsu Curry Sauce:
1-2 tablespoons grape seed oil
1½ teaspoons sesame seed oil
1 large brown onion – finely diced
1½ tablespoons ginger – grated
1 tablespoon garlic – crushed
1-2 tablespoons curry powder
1½ teaspoons garam masala
2 teaspoons plain flour
1 tablespoon honey
¼ cup soy sauce
1 tablespoon sushi seasoning
1l (2.1pt.) (4.2 cups) chicken stock or broth
Salt and pepper to taste
Katsu Curry Sauce:
Preheat the grape seed oil and sesame seed oil together in a large non-stick saucepan over high heat.
Add the onion, ginger, and garlic.
Stir-fry until the onion becomes translucent and fragrant.
Whisk in the curry powder, garam masala and flour.
Stir for 2-3 minutes and then whisk in the honey, soy sauce and sushi seasoning.
Gradually whisk in the chicken broth until smooth and slightly thickened.
Season with salt and pepper
Air Fried Chicken:
Using a medium-sized bowl, mix the flour, Wanton soup powder, M.S.G. powder (or fine salt) and ground pepper together.
Generously coat the chicken pieces in the flour mixture and then dip them into the beaten egg mix.
Finally, coat the chicken pieces in panko breadcrumbs, making sure to evenly coat the thigh fillets on all sides.
Using an air-fryer, line the tray evenly with foil.
Lay out the coated chicken and lightly spray with a little spray oil.
Bake the chicken for 10-15 minutes at 180°C (365°F) until light golden brown and crispy, and the chicken is juicy and cooked through.
Cut the thigh fillets into sliced portions.
Layer the portions over a bed of rice.
Generously drizzle the katsu curry sauce over the fried chicken pieces.
Garnish with freshly sliced spring onions.