Name: Crunchy Katsu Fried Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese-Inspired, East-Asian Inspired, Korean-Inspired
Ingredients: 4 Boneless Chicken Thighs; 150g Plain Flour; 2 Eggs; 105g YO! Katsu Curry Crumb; 50g Butter; 1 Tbsp Dried Oregano; ½ Tbsp Smoked Paprika; ½ Tbsp Chilli Flakes; 500g Dark Chicken Stock; ½ White Cabbage; 1 Red Onion; 1 Carrot; 2 Tbsp White Wine Vinegar; 6 Tbsp Mayonnaise (We like Kewpie Mayo); YO! Korean Sweet Chilli Sauce, To Serve; Vegetable Oil; Salt; Black Pepper

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A nod to the Christmas tradition of eating fried chicken in Japan, this is our super easy, curry-spiced fried chicken with spiced gravy and a zingy slaw.

Crunchy Katsu Fried Chicken

Season the chicken thighs with salt and black pepper and set up 3 bowls. Add 100g of flour to one, crack the two eggs into another and pop the YO! Katsu Curry Crumbs into the third. Beat the eggs with a splash of cold water and a big pinch of salt.

Pass the chicken thighs through the flour, egg and breadcrumbs to coat. Set the chicken aside.

To make the gravy, add the butter to a saucepan and cook over a medium heat until nutty brown, then add the flour and cook for 2 mins. Throw in the spices and cook for 4-5 mins then gradually add the chicken stock, whisking constantly. Season with salt and pepper and keep warm. 

Finely shred the cabbage and red onion and coarsely grate the carrot. Add to a large mixing bowl with the vinegar and mayo. Season with salt and black pepper and toss to combine.

Heat a good glug of oil in a frying pan and add the breaded chicken. Cook over medium heat for 4-5 minutes on each side, until nicely golden and cooked through. If the breadcrumbs are colouring too much and the chicken isn't cooked, then pop in the oven to finish cooking through. Serve with a big handful of coleslaw and a pot of gravy for dipping.

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Ben Lippett

Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

Japanese-Inspired

East-Asian Inspired

Korean-Inspired

Crunchy 
Katsu Fried
Chicken

Dinner

Party Food

Season the chicken thighs with salt and black pepper and set up 3 bowls. Add 100g of flour to one, crack the two eggs into another and pop the YO! Katsu Curry Crumbs into the third. Beat the eggs with a splash of cold water and a big pinch of salt.

Pass the chicken thighs through the flour, egg and breadcrumbs to coat. Set the chicken aside.

To make the gravy, add the butter to a saucepan and cook over a medium heat until nutty brown, then add the flour and cook for 2 mins. Throw in the spices and cook for 4-5 mins then gradually add the chicken stock, whisking constantly. Season with salt and pepper and keep warm.

Finely shred the cabbage and red onion and coarsely grate the carrot. Add to a large mixing bowl with the vinegar and mayo. Season with salt and black pepper and toss to combine.

Heat a good glug of oil in a frying pan and add the breaded chicken. Cook over medium heat for 4-5 minutes on each side, until nicely golden and cooked through. If the breadcrumbs are colouring too much and the chicken isn't cooked, then pop in the oven to finish cooking through. Serve with a big handful of coleslaw and a pot of gravy for dipping.

Fakeaway

Skinless Chicken Thigh

Chicken

Plain Flour

Gram

Breadcrumb

Butter

Dried Oregano

Tablespoon

Smoked Paprika

Chilli Flakes

Chicken Stock

White Cabbage

Cabbage

Red Onion

Onion

Carrot

White Wine Vinegar

Kewpie Mayonnaise

Sweet Chilli Sauce

Vegetable Oil

Salt

Black Pepper

Chicken Main

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