Chicken katsu

30-60 minutes 4 servings 400 kcal or less asian breadcrumbed chicken chicken breast chicken breasts chicken fillets crispy chicken crunchy chicken curry sauce fried chicken japan low calorie mains oriental

N/A

Source

Ingredients

4 skinless chicken breasts

1 large egg, beaten

8 tbsp finely crushed cornflakes or panko crumbs

2 garlic cloves, crushed

1-2 tbsp korma paste

1 tbsp soy sauce

4 tbsp ketchup

2 tbsp honey

2 tbsp cornflour

Method

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.