Chicken katsu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 skinless chicken breasts
- 1 large eggbeaten
- 8 tbsp finely crushed cornflakes or pankocrumbs
- 2 garlic clovescrushed
- 1-2 tbsp korma paste
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 2 tbsp honey
- 2 tbsp cornflour
Nutrition: per serving
- kcal319low
- fat5glow
- saturates1g
- carbs36g
- sugars13g
- fibre0g
- protein34g
- salt2g
Method
step 1
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.
step 2
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.
step 3
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.
