Crispy Chicken Chunks with Katsu Dip

Chicken katsu recipe Chicken katsu recipe
4 people 25 minutes 15 minutes


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once cooked, transfer to a tray lined with kitchen paper using a slotted spoon and sprinkle with a little salt.
  7. Serve the crispy chicken with the katsu dip and crunchy cucumber.
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