Chicken katsu

21.12.2016
  • Serves 10

Ingredients

  • Farmstead chicken fillet escalope slightly battened 850g
  • Everyday favourites plain flour 100g
  • Everyday favourites free range medium eggs 3 each
  • Arla UHT milk 150ml
  • Breadcrumbs japanese panko 100g
  • Cooking onion 100g
  • Knorr professional ginger puree 30g
  • Knorr professional garlic puree 30g
  • Everyday favourites mild madras curry powder 20g
  • Rowse clear honey 80g
  • Amoy light soy sauce 50ml
  • Knorr vegetable powder bouillon 1ltr
  • Dale farm low fat natural yogurt 100g

Method

  1. Place chicken on a tray and the breadcrumbs on another tray.
  2. Beat the eggs and milk together and place in a tray.
  3. Place flour on a tray then take the chicken and place in the flour then into the egg mix and then into the breadcrumbs and place on a clean tray.
  4. Chop onions, garlic and ginger into small pieces and dry fry with the curry powder for 2 minutes.
  5. Add honey, soy sauce and stock, simmer for 15 minutes until thickened then fold through the yoghurt.
  6. Cook chicken fillet in the oven 200°C for 12 minutes until core temperature reaches 82°C.
  7. Pour the sauce over the chicken.

Chef Tip

Serve with rice or salad box Looking for a Japanese wholesale food supplier? Click the link to find out how we can help you.
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