Chicken Katsu

 

What a revelation using cornflakes is! I may very well never use a breadcrumb again.

Heat the oven to 180ºc.

Butterfly a chicken and cover it with cornflour – remove any excess.

Dip in beaten egg then coat in finely crushed cornflakes.

Cook in the oven for about 12-15 minutes depending on the size.

To make the sauce, pop a bashed garlic clove, korma paste, dark soy sauce, ketchup & honey in a pan and boil. Stir until thickened, you made need a little cornflour. Add chopped chilli.

TWD_Chicken_Katsu

Serve with rice and spring onion.

Using CHICKEN, CORNFLOUR, EGG, CORNFLAKES, GARLIC, KORMA PASTE, DARK SOY SAUCE, KETCHUP, HONEY, CHILLI, RICE and SPRING ONIONS…

This was dinner…26th March 2014.

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4 thoughts on “Chicken Katsu

    1. I’m a convert. I have a couple if things coming up where I’m going to use cornflakes instead. I now have a full box of them and don’t eat them for breakfast so why not!

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