Chicken Katsu
These crunchy coated chicken breasts are smothered in a flavorful, sticky sauce that strikes the perfect balance between sweet and savory. Each tender bite of chicken is enveloped in a rich and aromatic korma-infused sauce that will delight your taste buds. Served alongside fluffy rice and vibrant soya beans, this dish creates a harmonious blend of textures and flavors that make every bite a delicious experience.
— Constant Cookbook
Ingredients
- 4 skinless chicken breasts
- 1 large egg , beaten
- 8 tbsp finely crushed cornflakes or panko crumbs
- 2 garlic cloves , crushed
- 1-2 tbsp Korma paste
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 2 tbsp honey
- 2 tbsp cornflour
Instructions
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 319 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 34 grams protein
- Sodium Content: 2 milligram of sodium
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