Kid Friendly Chicken Katsu Recipes

CHICKEN KATSU CURRY

Steps:

• Preheat the oven to 180c. Line a baking sheet with parchment paper.
• Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
• Place each of the chicken pieces on the baking tray and bake in the oven for 25 minutes.
• Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
• Add the honey and soy sauce and mix until well combined. Slowly pour in the stock, stirring continuously.
• Simmer for 10 minutes before blitzing with a stick blender or in a stand blender until smooth. If the sauce seems a little thick you can add more stock.
• Serve with rice and vegetables such as cucumber, carrots and sweetcorn.

KID-FRIENDLY CHICKEN KATSU

Steps:

• Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
• Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
• Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
• Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
• Serve chicken with the sauce.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.