CRISPY CHICKEN KATSU CURRY

• porsi: 4

Bahan-bahan

4 large chicken fillets

1 egg

50g cornflour

Salt and black pepper

¼ tsp garlic powder

125m' water

200g breadcrumbs (use panko breadcrumbs if available)

Vegetable oil, for frying

For the katsu sauce:

60g Worcestershire sauce

120g ketchup

50g caster sugar

250m' water

Salt and black pepper

¼ tsp garlic powder

A dash of Tabasco sauce

½ tsp of cornflour, mixed with 120ml of water

To serve:

Steamed rice

Petunjuk

1 Place the chicken between two sheets of cling film and use a rolling pin to pound them until flat.

2 Whisk all of the katsu sauce ingredients (except for the cornflour mixture) in a saucepan until smooth. Bring to a boil, then reduce the heat and whisk in the cornflour mixture. Simmer until thickened.

3 Whisk the egg, cornflour, salt, pepper, garlic powder and water to form a paste. Dip the chicken in the paste, shaking Off any

excess, until coated.

4 Dip into the breadcrumbs until well coated.

5 Heat some oil in a frying pan over a medium-high heat. Cook the chicken for 3-4 minutes per side until crisp and cooked.

6 Slice the chicken into strips. Pour the katsu sauce over the chicken and steamed rice.