Crispy Chicken Katsu Curry with Pickled Cucumber

• 8boneless, skin-on chicken thighs, flattened slightly
• 2eggs, beaten
• 60 gplain flour
• 120 gpanko breadcrumbs
• 4 tbspvegetable oil
• 400 mlchicken stock
• 1 tbspplain flour
• 1onion, finely diced
• 3garlic cloves, finely grated
• 20 gfresh root ginger, finely grated
• 2 tbspmedium curry powder
• ½ tspground turmeric
• 200 mlcoconut milk
• 1 tbspsoy sauce
• 1 tsphoney
• 20 gunsalted butter
• 3 tbsprice wine vinegar
• 1cucumber, halved lengthways, seeds scraped, thinly sliced
• ½ tspdried chilli flakes
• 1 tspcaster sugar
• Fine salt and black pepper
• 300 gdried jasmine rice (optional)
• 3spring onions, finely sliced (optional)
• small bunch of fresh coriander, leaves picked (optional)
• 1 tbsptoasted sesame seeds (optional)

Method

1. 1Start with the pickle. Toss the sliced cucumber with the rice wine vinegar, caster sugar, chilli flakes and a pinch of salt, then set aside to slacken and pickle while you cook everything else; at least 20 minutes.
2. 2Cook the jasmine rice to packet instructions, then keep warm with the lid clamped on.
3. 3For the sauce, melt the butter in a medium saucepan over a medium heat. Add the onion and cook for 6–7 minutes, stirring occasionally, until soft, translucent and just starting to take on colour at the edges.
4. 4Stir in the garlic, ginger, curry powder and turmeric and cook for 1 minute, until the kitchen smells unmistakably of curry. Scatter in the flour and stir for a further 30 seconds to cook out the raw taste.
5. 5Pour in the stock and coconut milk in a steady stream, whisking constantly to keep things smooth, then add the soy sauce and honey. Bring to a gentle simmer and cook for 10 minutes, until thick enough to coat the back of a spoon and leave a clean line when you draw a finger through it. Season to taste and keep warm over a low heat.
6. 6Set up a breading station with three shallow dishes: seasoned flour in the first, beaten egg in the second, panko in the third. Season the chicken thighs generously on both sides.
7. 7Working one at a time, coat each thigh in flour and shake off the excess, dip into the egg to coat, then press firmly into the panko so every surface is densely crusted.
8. 8Heat the vegetable oil in a large frying pan over a medium-high heat until it shimmers. Fry the chicken in batches for 5–6 minutes per side, until deeply golden, shatteringly crisp and cooked through with no pink remaining. Rest on a wire rack for 2 minutes so the crust stays crunchy.
9. 9Slice each thigh on the diagonal into thick pieces; you want to see the juicy interior against that craggy golden crust.
10. 10Spoon the rice into bowls, ladle over plenty of katsu sauce, then lay the sliced chicken on top. Drain the pickled cucumber and pile alongside. Scatter with spring onions, torn coriander and toasted sesame seeds, and serve immediately while the crust is still crackling.

Per serving

kcal

411

protein

28.2g

fibre

2.8g

carbs

26.9g

fat

21.5g