Katsu Chicken - Wagamama Chicken Katsu Style - Tonkatsu
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1 (around 175g) Brown/White Onion
- • 2 Garlic Cloves
- • 2.5cm Ginger (Grated)
- • 3/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Garam Masala Powder
- • 2 tablespoons Mild Madras Powder
- • 1 tablespoon Plain Flour
- • 200ml Chicken Stock
- • 400ml (1 can) Coconut Milk
- • 2 teaspoons Light Soy Sauce
- • 2 teaspoons Sugar
- • 2 (Butterflied) Chicken Breast
- • 250ml (1 cup) Plain Flour
- • 2 Egg (Whisked)
- • 250ml (1 cup) Breadcrumbs
Preparation Steps
Add the oil, finely chopped onions and grated garlic and ginger to the pan and cook on a medium heat until the onions start to caramalise
Add the spices and cook for a minute to release the flavours
Slowly add the flour whilst stirring to form more of a thick paste and continue cooking through for around a minute
Add the chicken stock, coconut milk, soy sauce and honey, sugar or maple syrup and the apple if using then continue to cook on a medium heat until reduced by half
Turn off the heat and blitz until smooth. You could also press through a sieve if you do not have a blender to ensure the sauce is smooth
Prepare your chicken coating by adding the flour to a bowl, the beaten egg to a bowl and the breadcrumbs to a bowl
heat about 1cm of oil on medium in a pan and when hot place the chicken slowly into it. cook for a couple of minutes per side and when cooked through remove to some absorbent paper to drain
plate up with a side of your choice ( i always use simple plain boiled rice) then heat up the Katsu sauce and pour over the crispy chicken strips
If you want the dish hotter you can always add some chilli powder when cooking or fresh sliced red chillies into the sauce after blending.