Golden panko-coated chicken breast served with fluffy steamed rice, crisp salad and a rich homemade Japanese-style katsu curry sauce. Crispy, comforting and packed with flavour, this takeaway favourite is surprisingly easy to make at home.
Prep 20 min
Cook 30 min
Serves 2
Featured
-
2
chicken breasts
-
75 g
plain flour
-
2 large
eggs
-
120 g
panko breadcrumbs
-
300 ml
rapeseed oil
-
1 tub
katsu curry sauce concentrate
-
200 ml
coconut milk
-
250 g
long grain rice
-
60 g
mixed salad leaves
-
1
carrot
-
4
radishes
-
1
Cook the rice according to the packet instructions and keep warm.
-
2
Flatten the chicken breasts slightly until an even thickness. Coat each breast in flour, then beaten egg and finally panko breadcrumbs, pressing the breadcrumbs firmly onto the chicken.
-
3
Heat the vegetable oil in a frying pan over a medium heat and cook the chicken for 4-5 minutes on each side until golden brown, crisp and cooked through. Transfer to kitchen paper to drain.
-
4
Meanwhile, pour the katsu curry sauce concentrate into a saucepan and stir in the coconut milk. Heat gently over a low to medium heat, stirring occasionally until the sauce is smooth, hot and slightly thickened.
-
5
Grate the carrot, thinly slice the radishes and prepare the mixed salad leaves.
-
6
Slice the crispy chicken and serve alongside the steamed rice and fresh salad. Spoon the warm katsu curry sauce generously over both the chicken and the rice before serving.