Us brits love a good ol’ plate of chicken and chips. All over the UK, there are thousands of chicken shops and for a good reason. It’s right down delicious. Starting from your high street favourites like ‘Favourites, Chicken Cottage, KFC’ to the now more gourmet chicken shops, like Clutch, Chicken Shop, CHICKENliqour are braces the streets of England. Regardless of the price tag, all these places all have one thing in common and that is Love for tender and juicy chicken.
It’s not just us brits that love chicken, it’s pretty much the whole world who love it. Every country has their own unique way of cooking it and obviously, I like how much Japan loves to deep fry it. Furai, katsu,karrage, tempura are all different forms of deep frying and it all tastes so good. Honestly how are the Japanese not fat?
Furai is very similar to a katsu fry however, Furai is the word used more for seafood and fish. Katsu in translation means cutlet in Japanese, so regardless furai and katsu are pratically the same, katsu is the correct term for this recipe. We are deep frying tender slices of chicken aren’t we?
So I was at Hyper Japan 2 weekends ago and I had the honour to collaborate with Kikkoman Soy Sauce and S&B Foods. Such an honour to be asked to work with such great companies and whom I use in my everyday cooking. I got to judge the marvellous Kikkoman Sushi Competition on the Sunday and to take part in the Curry Deco workshop with S&B on Saturday. What a fun a weekend I had.
This is my entry for the competition. I got rice everywhere and instead of making a cat, I made something that resembles a bear cat. I didn’t win, obviously, however I was inspired to get in the kitchen and whip up a good’ ol curry.
When I was a teenager, I used to work as a Saturday girl at WHSmith. Behind my work there was this infamous chippy called Hectors. They were well known in Jersey as the best on the island. On my lunch break I used go there and order a bag of chips with a side of curry sauce. It was the best. Chunky, vinegary, salty, chips dunked in a thick, aromatic, curry sauce. It was super delicious, simple and rustic.
Katsu flavours are very warming and I find them extremely comforting. I have very similar feelings towards to chips and curry sauce so thought I could bring the Japanese aromatics to the British favourite, Chicken and chips.
Deep fried Panko breaded chicken strips served with oven baked chip wedges, all topped with a coconut infused Katsu Curry sauce. For extra awesomesome, a squirt on kewpie mayo on top.
Using s&b curry powder, this katsu curry recipe comes to life. Soft, fluffy, chips, coated in garlic powder, salt & pepper all soaked in spiced, coconut katsu curry sauce. It is seriously finger licking food.
Chicken Katsu Curry is a big love for a lot of people, but to make people love it even more, ditch the rice and make it more interactive with chips.
Anyone who loves deep fried chicken or a big bag of chips from your local chippy, this recipe is for you.
- As Good As A Take Away
- Damn Tasty
- Protein- Packed
- Finger Licking Good
This Katsu Chicken and chips recipe serves about 4 people so it’s great for a friday night feast or a weekend munch down.
If you do make this ‘Katsu Chicken And Chips’ recipe or any similar dishes like ‘Tofu Katsu Curry‘ ‘Vegan Tonkatsu Sauce’ ‘Miso Beef Curry’ ‘Korroke (Pork & Potato Croquette) then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
Comforting fusion of katsu curry with the British beloved, Chicken & Chips.
- 460g Chicken Breasts, Cut into Large Strips
- 5 Eggs
- 180g Panko Breadcrumbs
- 70g Plain Flour
- 1 Teaspoon Salt & Pepper
- 1 Teaspoon Sashimi
- 1 Litre Vegetable Oil
- Kewpie Mayo (optional)
- Tablespoon Coriander Seeds
- 1 Teaspoon of Cumin Seeds
- 5 Cardamon Pods
- 1 Teaspoon Fennel Seeds
- 2 Teaspoon S&B Curry Powder
- 1 Medium Onion, Fined Diced
- 30g Fresh Root Ginger, Grated
- 1 Teaspoon Tomato Puree
- 2 Teaspoons Turmeric Powder
- 400ml Coconut Milk
- 100ml Chicken Stock
- 4 Large Baking Potatoes, Washed
- 1 Tablespoon Garlic Powder
- Olive Oil, For Drizzling
- Salt & Pepper, To Taste
- Preheat your oven to 200c.
- First thing to make is the sauce. Toast your coriander, cumin, fennel seeds and cardamon pods in a dry frying pan. Heat them gently for a minute or so or until you smell the aromas of the spices. Make sure they do not burn.
- Tip the spices in a pestle and mortar, add your s&b curry powder and pound until you form a powder. Scoop a teaspoon of the spice mix out so you can coat the chicken later with it.
- Heat oil in a medium sauce pan and gently cook your ginger and onion. Once they become soft, add all your spices and tomato puree and stir well.
- Add the coconut milk, chicken stock and let it simmer on a medium heat for about 10 minutes. Season with salt and pepper and set aside to cool. With a hand blender, blitz the the sauce to make it thick and smooth. If it becomes to thick, add a splash of water.
- Wash your potatoes and with the skin on, cut them in half. Then slice each part into 1cm thick & wide strips.
- Place the potatoes onto a baking tray, generously coat in olive oil and shake until each chip is evenly coated. Season well with the garlic powder, salt and pepper and bake in the oven for 30 minutes.
- Whist your chips cook, prepare your katsu chicken strips. In a large pan or wok, add your vegetable oil and set the temperate to a medium-high setting. The perfect temperature is around 180c.
- Whilst the oil heats up, beat your eggs together in a shallow dish. Put the flour with the reserved spices and shichimi mix into a second dish. In a third dish, add your panko breadcrumbs.
- Take one of your chicken strips and dust in the spiced flour. Shake off any excess then dip into the whisk eggs. Smother generously and then cover it evenly in breadcrumbs. If the piece of chicken is not coated enough, redunk the breast into the egg and recoat. The strip should not show any pinkness of the meat.Repeat with the remaining pieces.
- Once the oil is hot, add the battered chicken, in batches, and cook for 4-5 minutes on each side or until golden brown. Remove any access oil by placing the pieces of chicken on kitchen paper.
- Whilst the chicken is cooking, reheat your curry sauce so it is ready to serve.
- Take the chips out of the oven and immediately plate up. Add the pieces of chicken on top and generously smother the strips in the curry sauce.
- If using, grab a bottle of kewpie mayo and squirt squiggly lines on top of the chicken and chips. Serve immediately.