Crumbed katsu-style chicken with peanut salad
Serves: 4
Prep time: 45 minsTotal time: 
Photograph by Kris Kirkham
Crumbed katsu-style chicken with peanut salad
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
742Kcal
Fat
39gr
Saturates
19gr
Carbs
47gr
Sugars
10gr
Fibre
3gr
Protein
50gr
Salt
1.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 skinless chicken breasts
- 3 tbsp plain flour
- 1 large egg
- 8 tbsp panko breadcrumbs (from a packet)
- 1½ tbsp white or black sesame seeds (or a mix)
- vegetable oil, for frying
For the sauce:
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- a small knob of root ginger, grated
- 1 small carrot, peeled and chopped
- 1 stick of celery, chopped
- 1 tbsp plain flour
- 2 tbsp mild curry paste (we used a korma paste)
- 1 x 400ml tin coconut milk
- 1 tbsp clear honey
- 1 tbsp soy sauce
For the cucumber and peanut salad:
- ½ cucumber
- 2 tbsp rice vinegar
- a pinch of sugar
- 2 tbsp roughly chopped salted roasted peanuts
- 1 tsp white or black sesame seeds
Step by step
Get ahead
Prepare up to the end of step 5 several hours ahead (the sauce can be made the day before); keep the chicken chilled until you're ready to cook it. The sauce can also be frozen. Make the cucumber salad up to 1 hour before serving.
- For the sauce, heat the oil in a medium saucepan. Add the onion, garlic and ginger and fry for a few minutes. Add the carrot and celery to the pan, stir, put on the lid and leave to cook gently for 10 minutes.
- Meanwhile, prepare the chicken. Flatten each chicken breast between two sheets of clingfilm by bashing them with a rolling pin, until about 1cm thick.
- Tip the 3 tablespoons flour into a shallow bowl, add some seasoning and mix. Lightly beat the egg in another shallow bowl and mix the panko breadcrumbs and sesame seeds in a third bowl.
- Dip both sides of each chicken breast first in the flour, dusting off the excess, then in the egg. Finally coat in the breadcrumbs. Transfer to a board or plate; chill.
- Now continue making the sauce. Stir the flour and curry paste into the pan and mix over the heat for a couple of minutes. Pour in the coconut milk, stirring, and add the honey and soy sauce, then leave the sauce to simmer gently for 20 minutes. Whiz the sauce in a blender, then return it to the pan.
- For the salad, make lengths of cucumber using a flat-bladed peeler. Mix the vinegar and sugar in a bowl, add the cucumber, peanuts and sesame seeds; toss together.
- Heat ½cm oil in a sauté pan. Shallow-fry the chicken in the oil in batches over a medium heat for 3-4 minutes until golden and crispy – the chicken should sizzle as it hits the oil. (Or grill it – spray the coated chicken with spray oil, then grill for 10 minutes, turning halfway.) Once cooked through, drain the chicken on kitchen paper, then slice it and serve with the sauce and salad.
