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Chicken katsu

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Chicken katsu

Serves 4

 

Ingredients

  • 4 skinless chicken breasts
  • 1 large egg, beaten
  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic cloves, crushed
  • 1-2 tbsp korma paste
  • 1 tbsp soy sauce
  • 4 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp cornflour

Method

  1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
  3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
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