Ingredients
4 chicken breasts
150ml sunflower oil
1 large free-range egg, beaten
1 tbsp soy sauce
100g Japanese panko breadcrumbs
25g flour, seasoned
300g sticky rice, cooked, to serve
6 spring onions, thinly sliced, to serve
For the curry sauce:
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece of fresh ginger, very finely chopped
1 tbsp curry powder
1 tsp ground turmeric
1⁄4 tsp chilli powder
1 tbsp tomato purée
500ml chicken stock
1 tsp corn flour
2 tsp rice wine vinegar
1 tbsp honey
1 tbsp soy sauce
- Method
- First make the sauce: Heat the oil in a pan over a medium heat, add the onion and fry for 6 minutes before stirring in the garlic and ginger; fry for 1–2 minutes. Sprinkle in the curry powder, turmeric, chilli powder and tomato purée and stir to coat the vegetables.
- Pour in the chicken stock and bring to a steady simmer. Cook for 8 minutes and then add rice wine vinegar, honey and soy sauce. Cook for a further 3 minutes until the sauce has thickened and then blitz until smooth with a hand-held stick blender.
- Put the chicken breasts on a chopping board, place a piece of parchment paper on top and, using a rolling pin, bash the breasts to thin them to a thickness of about 2–3cm.
- Heat the oil in a large frying pan over a medium-high heat. Whisk together the egg and soy sauce in a deep and put the breadcrumbs in a separate bowl. Remove the parchment paper and dip each breast in the seasoned flour, then in the egg mixture and finally the panko breadcrumbs.
- Fry the crumbed chicken in the oil for 5–6 minutes until golden brown and cooked all the way through. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.
- Slice the chicken and serve with the cooked sticky rice, spring onions and a generous amount of curry sauce.
This Recipe was taken from www.donalskehan.com
