One day about two years ago, Q woke up with the ambition to master a homemade chicken Katsu. It’s one of his favourite dishes and now that he’s nailed it, we get to enjoy them at home!
This is a meal that can be cooked in around 20 minutes. It’s speedy and absolutely delicious!
Q’s Chicken Katsu
- Serves 2
- 2 breaded chicken breasts
- 2 tsp sesame oil
- 1 white onion, finely diced
- 1 garlic clove, minced
- 1 inch of fresh ginger, grated
- 1 tbsp soy sauce
- 2 tsp mirin
- 2 tsp rice vinegar
- 2 blocks of Japanese curry roux
- 500ml chicken stock
- 1 cup basmati rice, uncooked
- Spring onions for garnish
- Sesame seeds for garnish
If you want to purchase plain chicken breasts and bread them yourself then great, but there’s no judgement here for buying pre-breaded. Either way, the chicken needs to be baked in the oven separately to the sauce. Once they’re cooked they should be thinly sliced widthways.
Rice should be one part rice to two parts boiling water. Add a little salt and microwave for 20 minutes.
Okay now the best bit: the sauce! In a frying pan, fry the onions in the sesame oil for a few minutes until softened and then add the ginger and garlic. Fry for 2 more minutes. Add the soy, mirin and rice wine vinegar and stir for a few more minutes. Add in the curry roux and chicken stock. Simmer on a low heat whilst stirring occasionally for 10 minutes.
Once the sauce is nice and thick, it’s time to compile the dish. First serve up the rice. Next, the sauce should be spooned around the rice generously, and finally the thinly sliced crispy chicken should be placed on top of the sauce. Sprinkle with sesame seeds and chopped spring onions and you’re ready to enjoy.