Chicken Katsu with Tomato Egg Sauce
Crispy panko-crumbed chicken katsu served with a tangy, savoury Chinese-style tomato and egg sauce.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 120g plain flour
- 1/2 tsp salt
- 2 tsp chicken bouillon powder
- 2 large eggs
- 150ml water
- 120g panko breadcrumbs
- 8 large tomatoes (vine or plum), cut into wedges
- 2 large eggs, beaten
- 4 spring onions, whites and greens separated and sliced
- 2 inch knob of ginger, julienned or grated
- 30ml Shaoxing wine
- 1/2 tsp salt
- 4 tsp brown sugar
- 2 tsp oyster sauce
- 2 tsp ketchup
- 2 tsp cornflour mixed with 2 tbsp water
- 2 tsp sesame oil
- Neutral oil, for cooking
Instructions
- For the tomato egg sauce, slice the tomatoes into wedges and remove the stems. Slice the spring onions and ginger separately, keeping the spring onion whites and greens apart.
- Heat 1-2 tbsp oil in a pan over medium heat. Add the ginger and spring onion whites and stir-fry for 1-2 minutes until fragrant.
- Add the tomatoes, salt, Shaoxing wine and brown sugar. Cook for 4-5 minutes until the tomatoes have completely softened.
- Stir in the oyster sauce and ketchup and mix well.
- Add the cornflour slurry a little at a time until the sauce reaches your desired thickness.
- Drizzle the beaten eggs over the sauce and leave to set for 30 seconds before gently stirring through.
- Finish with the sesame oil and the spring onion greens, then set the sauce aside.
- For the chicken katsu, pound the chicken thighs between sheets of plastic wrap to create even, flat pieces.
- Season both sides with salt, garlic powder and black pepper.
- Mix the batter ingredients together in a bowl until smooth, and tip the panko breadcrumbs into a separate bowl.
- Heat about 1cm of oil in a pan to 180°C (shallow-fry method).
- Coat each piece of chicken thoroughly in the batter, letting the excess drip off, then press into the panko on all sides.
- Fry each side for 3-4 minutes until golden brown.
- Rest the chicken on a wire rack, then slice and serve with the tomato egg sauce and rice.