Quick katsu

TIP IF YOU LIKE YOUR FOOD SPICY, TRY ADDING CHILLI FLAKES TO THE BREADCRUMBS WHEN YOU COAT YOUR CHICKEN

SERVES 4 Crunchy, succulent chicken with a nutty, creamy, spicy sauce. James and Paul have perfected their katsu recipe and are ready to share it. YOU WILL NEED

4 skinless, boneless chicken breasts

3 eggs, beaten

70g panko breadcrumbs

2 onions, finely diced

4 cloves of garlic, crushed

4cm ginger, finely grated

2tsp ground turmeric

4tbsp mild curry powder

1tsp chilli flakes

2tbsp plain flour

600ml chicken stock

2tsp light soy sauce

150ml coconut milk

½tsp honey HOW TO DO IT 1 Preheat the oven to 220C/ Gas 7. Dip each chicken breast in the beaten egg and toss in the breadcrumbs to coat, patting extra breadcrumbs onto any bits where they didn’t stick.

2 Lay the chicken on a baking sheet and cook in the oven for 20 mins.

3 Meanwhile, spray a saucepan with a little oil and place it over a medium heat. Add the onions, garlic and ginger, and fry until softened, then add all the spices and cook for another 2 mins, stirring frequently.

4 Add the flour and give it a good stir, then slowly add the chicken stock to the pan, stirring continuously until well mixed. Add the soy sauce and coconut milk and stir, then finally add the honey.

5 Remove from the heat and leave to cool a bit, then blend with a stick blender (or use a food processor). Serve the chicken with the sauce poured over.