MY CHICKEN KATSU
My stepdaughter is a huge fan of the chain’s Tampopo and Wagamama and a particular favourite is Chicken Katsu. As such I set myself the challenge of recreating a recipe that she, and the rest of the family, could eat at home. Since I did this, the below recipe has become a staple in our household for us both as family meal together, but also made ahead and portioned up with the coated chicken and sauce both freezing well for use later as a “from the freezer” meal – the chicken re-heated gently in the oven once defrosted and the sauce gently re-heated in a saucepan.
This is another on those recipes where there are many versions out there, and I spent some considerable time researching and tweaking the sauce to the version below I like. The chicken is pretty straightforward panko coated recipe, the sauce is the key and as such adjust how you feel fit in heat and consistency.
One key point, is don’t necessarily throw the vegetables out when you strain the sauce! My partner in particular loves to eat these a vegetable side to the dish, to the level she saves it’s her favourite part of the dish!! Personally I just prefer the sauce on its own, but proves that when it comes to food, go with what you like! Due to this, the recipe for the sauce below is for a decent quantity, and you may not need this much so could make less, but as I said it freezes well so go for it!
Ingredients – Serves 4 as main course
Coated Chicken
- 4 x Chicken Breasts
- Approx 4 tablespoons Plain Flour
- Salt & Pepper seasoning
- 2 x Eggs – Beaten
- 150g Panko Breadcrumbs – you may need more, but this quantity works well for me
- Vegetable/Sunflower oil for frying
Katsu Sauce
- 3 tablespoons sunflower/vegetable oil
- 3 x Medium Onions – Halved and sliced into half moons
- 4 x Cloves of Garlic – peeled and sliced thinly
- 2 x Carrots – peeled and sliced crossways
- 3 tablespoons Plain Flour – I prefer this to using cornflour as some recipes call for
- 4 tablespoons Curry Powder – I use a medium curry powder here, but adjust quantity and/heat to your taste, but I feel this is an appropriate heat for Katsu
- 600ml Stock – pref chicken – I find it best if this is hot when making the sauce. It does not have to be expensive stock for this a couple of stock cubes in boiling water suffices here
- 4 teaspoons of Light Soy Sauce
- 3 teaspoons Honey
- 1 teaspoon Celery Salt
- 2 x Bay Leaves – dried or fresh
- 1 ½ teapoons Garam Masala
Method
I always start by making the sauce first.
To do this heat the oil in a saucepan and fry the onions and garlic for about 2 mins until starting to soften over a medium heat, then add the carrots and bayleaf, and continue cooking for a further 10 mins stirring frequently to ensure the onions do not catch and burn.
Next add the flour and celery salt and stir in to coat the vegetables well, then add the curry powder and do the same. Think of this as the same as making a roux for a spicy sauce, as that is really what you are doing here. Now slowly add the stock stirring all the time. The key here is slowly, I add a ladle at a time and combine that till smooth before adding more, this ensure the sauce is smooth and lump free…. As no-one likes a lumpy stock!
When the stock is combined add the honey and soy sauce, bring to the boil and then simmer for approx. 15 to 20 mins. You are ideally looking for a “thickish” sauce here, as Katsu is traditionally a thicker sauce – but feel free to make to your own favoured consistency by letting down with more water/stock if prefer or cooking longer till it thickens. After this time, remove from the heat and then pass the sauce through a sieve to remove the vegetables. I do this either to another pan, or to a bowl temporarily, then return the strained sauce to the original pan. Now stir in the Garam Masla to finish the sauce. As above keep the vegetables and eat with this dish if you want as my partner does, they are very tasty!
This sauce can be made ahead of time and reheated, just make sure you cover to ensure a skin does not form, but even if does a simple re-heat removes this. Also it freezes well for batch making as I often do!
As for the chicken , this is a basic fried chicken recipe really.
Place the flour and seasoning in a one flat bowl, the beaten egg in another and the panko in a third- think of it a production line.
You now need to “pound” the chicken fillet until it is thin. I do this by placing the fillets, one at a time, in a plastic freezer bag or between sheets of cling film, place on a chopping board and then hit it with a rolling pin (the long edge!) until it is approx. 1cm thick. I have seen people do this with pans, wine bottles and other utensils but a rolling pin is the best in my opinion. Just remember you do not have to hit it too hard… you are just trying to flatten it!
Heat oil in a deep frying pan or wok, you need to really fry is a good 2-3cm (1 inch) of oil as the panko works best this way and not shallow fried.
Then, one fillet at a time coat in flour, then the egg and finally the panko ensuring there is a good coating. Take your time with ensure to ensure well covered. Then carefully place in oil. I tend to do 2 fillets at a time. Fry for approx. 3-4 minutes each side carefully turning over, to make sure fully cooked through – very important with chicken. However, do be careful not to get the oil too hot, otherwise the panko will burn – you want a nice golden colour to the coating. Remove chicken drain on kitchen paper to remove excess oil and keep warn whilst cook remaining fillets.
The Finished Dish
To serve, place chicken on a chopping board and cut at a slight diagonal into strips. Best served with plain boiled rice (with or without the vegetables as an accompaniment!!) and either pour the sauce over, or serve in a jug for people to help themselves – I always do both as people should always have enough sauce on any dish!
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