RECIPE OVERVIEW
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Serves: 4 people
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For the katsu dip
-
250 ml Chicken Stock
-
1 handfull Coriander
, finely chopped -
1 tbsp Curry Powder
-
1 tbsp Garam Masala
-
1 - Garlic Cloves
, crushed -
5 cm Ginger Piece
, grated -
1 - Onion
, finely chopped -
1 tbsp Plain Flour
-
1 tbsp Sunflower Oil
Ingredients for the chicken
-
800 g Chicken Thighs
, quartered & deboned -
75 g Corn Flour
-
2 - Garlic Cloves
, crushed -
5 cm Ginger Piece
, grated -
2 tsp Light Brown Sugar
-
50 g Plain Flour
-
2 tsp Sesame Oil
-
2 tbsp Soy Sauce
-
0 - Sunflower Oil
, for frying
To serve
-
1 - Cucumber
, halved lengthways and sliced
Method
- For the chicken, combine the garlic, ginger, soy sauce, sesame oil and sugar together in a large bowl. Toss the chicken in this to coat. Leave to marinate while you makethe sauce.
- For the Katsu Dip, heat the oil in a large sauté pan over low heat. Stir in the onion, garlic, ginger and coriander to the oil and let these soften for about 3-4 minutes.
- Add the spices to this along with the flour and gently stir through the stock. Leave these to bubble for 15 minutes until reduced and thickened.
- Cooking the chicken: heat the oil to 160˚C, in a large heavy based saucepan, mix the cornflour and flour together, dip the chicken
pieces into the flour mixture to coat, dredging off any excess. - Fry for 5-6 minutes until golden and crispy. You may need to do this in batches as too many will reduce the heat of the liquid a little too much and the chicken won’t go crispy.
- Once cooked, transfer to a tray lined with kitchen paper using a slotted spoon and sprinkle with a little salt.
- Serve the crispy chicken with the katsu dip and crunchy cucumber.
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