Katsu chicken with cabbage
Ingredients
for 4 person
½ dl | Worcestershire sauce |
2 tbsp | water |
1 tbsp | soy sauce |
1 tbsp | white wine |
½ tbsp | coarse cane sugar |
2 | pitted prunes, coarsely chopped |
1 | garlic clove, squeezed |
30 g | ketchup |
1 tbsp | sesame seeds, coarsely crushed |
2 tbsp | lemon juice |
1 tbsp | sunflower oil |
½ tsp | salt |
350 g | white cabbage, cut into thin slices |
60 g | panko breadcrumbs or regular breadcrumbs |
2 tbsp | sesame seeds |
1 | egg |
2 tbsp | white flour |
4 | chicken carbonnade |
½ tsp | salt |
a little | pepper |
oil, for frying |
How it's done
Sauce
In a pan, mix the Worcestershire sauce with all the other ingredients up to and including the garlic, bring to the boil and simmer for approx. 2 mins. Stir in the ketchup, puree until smooth, stir in the sesame seeds.
Cabbage
Whisk together the lemon juice and oil, season with salt. Mix in the cabbage.
Chicken
Mix the panko breadcrumbs and sesame seeds in a shallow dish. Beat the egg in a deep bowl and empty the flour into a shallow dish. Season the chicken. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the panko mixture, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the chicken in batches over a medium heat for approx. 4 mins. on each side. Plate up the chicken with the sauce and the cabbage.
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