Katsu Chicken

Now firstly I can claim no credit for this recipe. It comes directly from SW. All I would say is that if this sort of food tickles your taste buds then why not have a look into SW. There is an online version for those living overseas.

Advert over, here is the recipe for a dish I love. This is a real goody. I have highlighted the few changes you can make to turn this into a vegetarian dish. It needs no adapting to make it kosher or halal as long as you buy your meats (and stock) from a suitable vendor/source.

Katsu Sauce:

2 onions, halved and sliced thinly

2 carrots, grated

3 cloves of garlic, crushed

600ml of chicken stock (vegetable stock if you are using quorn)

1 tbsp mild or medium curry powder

4 tsps soy sauce

Pinch of sweetener

Method:

• Fry the onions for 4 or 5 mins until soft, adding splashes of water if they start to catch.
• Add the grated carrot and continue stir frying for another 5 minutes.
• Add all the other ingredients, stir and cook for 29 minutes on a medium heat.
• Blitz to a smooth sauce using a stick blender or large blender.

The Chicken:

• 4 chicken fillets (quorn fillets will also work)
• 2 whole meal bread slices
• Finely zest of 1 lemon
• 3 eggs
• Pinch of salt

Method:

• Wrap each chicken fillet in clingfilm and bash with a rolling pin to flatten a bit (don’t bother trying this with a frozen quorn fillet the result will not be pretty).
• Blitz the bread in a food processor.
• Mix the lemon zest and salt into the bread crumbs.
• Beat the three eggs.
• Dip each fillet in the egg and then the bread crumbs.
• Lay the breaded fillets on a baking tray.
• Pour any remaining egg onto the fillets and then spray with low calorie spray.
• Bake in an oven (Gas Mark 6 /180 Celsius) until golden brown.

Pickled Cucumber:

• Half a cucumber, halved again lengthways and thinly sliced
• 150ml white wine vinegar
• Pinch of salt

Method:

• Stir the cucumber, vinegar and salt together.
• Put in a fridge and leave for at least half an hour.

Serving:

• Slice the chicken, keeping the overall shape of the fillet.
• Put the Katsu sauce on the plate.
• Lift the chicken with a slice and lay on top of the sauce.
• Add rice and a good pile of pickled cucumber.
• If you are trying to impress someone place some sliced chilli and long strips of lime zest on top of the rice.