Oat-crusted chicken katsu
YOU WILL NEED
70g Flahavan’s organic jumbo oats 1 tsp onion granules 1 tsp garlic granules ½ tsp smoked paprika Salt and pepper 2 tbsp cornflour 1 large egg 2 chicken breasts Rapeseed oil For the katsu sauce Rapeseed oil 1 medium carrot, roughly chopped ½ onion, finely chopped 1 garlic clove, minced 1 tbsp fresh ginger, minced 1 tbsp curry powder ½ tsp turmeric Pinch of star anise, ground 1 tsp garam masala 2 tbsp soy sauce 300ml chicken stock 2 tsp honey
DIRECTIONS
Preheat your oven to 180°C/Gas Mark 4. Mix the Flahavan’s organic jumbo oats together with the onion granules, garlic granules and smoked paprika and season well with salt and pepper. Place the mixture on a dinner plate. Season the cornflour with salt and pepper and place on a separate dinner plate. In a separate bowl, whisk the egg and leave aside.
Butterfly the chicken breasts with a sharp knife by slicing them horizontally and opening them out like a book. Dust the chicken in the cornflour mixture before dipping it into the egg mixture. Next, coat the chicken breast in the oats by pressing each side of the chicken breast into the mixture.
Drizzle a baking tray with a little rapeseed oil and place the chicken breasts on top. Bake in the oven for 30-35 minutes, turning them over halfway, until cooked through and golden brown on the outside.
Meanwhile, to make the Katsu sauce, add 1 tbsp rapeseed oil to a medium-sized saucepan over a medium-low heat. Place the carrot and onion into the pan and cook until lightly caramelised. Next, add the garlic and ginger and cook for 30 seconds until aromatic. Add the spices and stir, cooking for a further 1 minute. Finally, add the remaining ingredients and simmer over a low heat for around 20 minutes until the carrot is soft.
Blitz the sauce with a hand blender or in a liquidiser. Spoon the sauce onto a plate and top with the oat-crusted chicken. Serve with sticky rice, a side salad and a wedge of lime.
Recipe and image courtesy of Flahavan’s, flahavans.co.uk