This recipe is based on Japanese chicken katsu, but this is my own interpretation. I wrote this recipe based on seeing and eating the dish and tailored it more towards spices of the curry sauce.
I call this panko anything you like because you really could panko anything you prefer. my suggestions would be chicken, turkey, tofu, firm white fish, pork… Basically any firm protein you enjoy.
usually you would serve katsu with sticky rice, but this isn’t really katsu and I like to do this with homemade chips THis recipe should serve 2 (but I don’t like telling people how much to eat)
-1 egg beaten or for a vegan option 60-100ml vegan milk alternative – 15ml soy sauce – 15ml sesame oil – dash of sriracha -your choice of protein (enough for 2 people) – flour (enough to coat your protein) -panko breadcrumbs (enough to coat your protein) -handful sesame seeds -2tbsp oil -2-3 large potatoes(i like to keep the skin on put its up to you) –1 jar of fragrant curry sauce
JUst to prepare you, a little bit of mess is unavoidable.
1-first you want to prepare your protein
chicken/turkey/pork/beef- if your using meat you want to make sure its thin so it cooks through. the best way to do this is putting each portion into a freezer bag and pounding it to 0.5 inch thickness
tofu- this is much easier if you get a block of tofu you can just slice it to 0.5inch thick squares
fish- try and find a thin boneless fillet for best results
2-prepare to pane (which is basically passing your protein through flour, egg and breadcrumbs to coat) prepare 3 separate bowls and fill one with your panko crumbs and sesame seeds, one with your flour and one with your egg/vegan milk.
3- add your sesame oil, soy sauce and sriracha if using to the egg/milk and mix.
4- this is the messy part. pass your protein through flour followed by egg and finally coat in the panko and sesame seeds. I usually put my protein once covered into a dish and cover with whatever panko mix is left behind, then I leave it in the fridge until I’m ready to use it.
5- slice your potatoes into wedges, transfer to a pot and cover in water. bring to the boil on the stove and simmer for 5 minutes then drain.
6- heat a frying pan with 1 tablespoon of oil and preheat your oven to 200C Fan. add another tablespoon of oil to a lined roasting tray and place in the oven to heat the oil.
7- transfer your wedges to the baking tray and transfer to the oven
8-once the wedges have been in for 5 minutes, add your prepared protein to the frying pan to brown the coating (5-10 minutes).
9- once browned adequately transfer to a tray and finish in the oven, it should take another 10 minutes
10-just before your ready to serve, transfer the sauce to a microwaveable container and heat for1 minute, stir and heat for a further 30 seconds.
11- at this stage everything should be ready to serve.
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