This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
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2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Utensils
Step 1
Place the breadcrumbs, flour and beaten eggs in three bowls. Butterfly the chicken and pound slightly to flatten it
Step 2
Coat the chicken in the flour, then the beaten eggs and then the panko crumbs. For crispier coating, coat the chicken in eggs and panko twice. Place on a plate and refrigerate until needed
Step 3
Make the katsu sauce – Heat up a saucepan on medium heat and add one tbsp of oil, drop the onions and carrots in and fry off for 3-4 mins until soft and lightly browned then add the ginger and garlic. Cook for another minute
Step 4
Add the curry powder and plain flour and mix everything together. Pour over the chicken stock and additional 100ml of water. Bring to the boil and cook for 5 mins
Step 5
Add the honey and soy sauce and blend the sauce until smooth. Taste and adjust the seasoning – add more soy sauce or honey if required
Step 6
To fry the chicken heat up about 1” of vegetable oil in sauté pan on medium low heat (The oil’s cooking temperature should be about 150ºC) and drop the chicken breasts in to the pan. Cook for about 3-4 mins(until golden brown) then turn over and repeat the process. Rest the chicken for 2-3 mins before carving
Step 7
To serve place your rice and cooked greens on the plate, slice the chicken and arrange on top of the vegetables then pour some of the sauce over
Step 8
Finish by garnishing with sliced spring onions and sprinkle of sesame seeds
Place the breadcrumbs, flour and beaten eggs in three bowls. Butterfly the chicken and pound slightly to flatten it
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 2 of 8
Coat the chicken in the flour, then the beaten eggs and then the panko crumbs. For crispier coating, coat the chicken in eggs and panko twice. Place on a plate and refrigerate until needed
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 3 of 8
Make the katsu sauce – Heat up a saucepan on medium heat and add one tbsp of oil, drop the onions and carrots in and fry off for 3-4 mins until soft and lightly browned then add the ginger and garlic. Cook for another minute
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 4 of 8
Add the curry powder and plain flour and mix everything together. Pour over the chicken stock and additional 100ml of water. Bring to the boil and cook for 5 mins
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 5 of 8
Add the honey and soy sauce and blend the sauce until smooth. Taste and adjust the seasoning – add more soy sauce or honey if required
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 6 of 8
To fry the chicken heat up about 1” of vegetable oil in sauté pan on medium low heat (The oil’s cooking temperature should be about 150ºC) and drop the chicken breasts in to the pan. Cook for about 3-4 mins(until golden brown) then turn over and repeat the process. Rest the chicken for 2-3 mins before carving
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 7 of 8
To serve place your rice and cooked greens on the plate, slice the chicken and arrange on top of the vegetables then pour some of the sauce over
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
1cm
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
300 ml
chicken stock
To taste
salt and pepper
2
chicken breasts
1 cup
panko breadcrumbs
2
eggs, beaten
1 cup
flour, seasoned with salt and pepper
Cooked Jasmine rice
Thinly sliced spring onions
Broccoli or kale
Oil for frying the chicken
For the katsu sauce
2
carrots, chopped
1
onion, chopped
0.4 inche
fresh ginger, grated
2-3
garlic cloves, chopped
1 tbsp
mild or medium curry powder
1 tbsp
soy sauce
1 tbsp
flour
1-2 tbsp
honey
10fl. oz
chicken stock
To taste
salt and pepper
Step 8 of 8
Finish by garnishing with sliced spring onions and sprinkle of sesame seeds
