- Yield: 2 Servings
- Preparation Time: 15 Minutes
- Total Time: 1 Hour
For the Chicken
- ¼ cup (60 ml) flour seasoned with plenty of salt & pepper
- 3 oz (90 g) Japanese panko breadcrumbs
- 4 large skinless boneless chicken thighs
- 1 egg beaten
- 2-3 tbsp of oil for frying
For the Curry Sauce
- 1 onion chopped finely (optional)
- ½ tbsp soy sauce
- 25 mm (1”) piece of ginger peeled & chopped finely
- 1 tbsp plain flour mixed with 1 tbsp medium curry powder
- 1½ cups (375 ml) chicken stock
- 1 tsp honey
- boiled rice
How to Make It
- Put the egg, flour and breadcrumbs in three separate bowls. Now cover each chicken thigh first in the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a tray, cover and cool in the fridge.
- Now add a dash of oil to a medium saucepan and cook the onion and ginger for 2 minutes or until softened. Then add the curry powder and flour to the pan and cook for another 2 minutes stirring continuously.
- Now slowly add the chicken stock and then stir in the honey and soy sauce. Simmer for about 20 minutes until the sauce has evaporated and thickened.
- Next, heat the oil in a frying pan and fry the chicken for a few minutes on each side until golden brown. Transfer the chicken to a wire rack over a baking tray, then complete cooking in the oven for about 20 minutes.
- Meanwhile, blend the sauce with a hand blender or a food processor until creamy, then transfer back into the pan and re-heat ready for serving.
- Once the chicken is cooked, slice each thigh into 4 or 5 thick slices, then serve on the rice. Sprinkle a little katsu sauce over each chicken slice and serve hot.