I am going to be honest I made this a few months back and now need to find the recipe I followed. I am pretty sure I looked at a few recipes for the sauce and didn’t add everything from just one. The closest I can find (and most likely used) is https://www.jamieoliver.com/recipes/chicken-recipes/chicken-katsu-curry/
This wasn’t my first time attempting a Katsu sauce and the first time was a massive fail. I used a recipe that had a banana in it and the whole thing ended up tasting like burnt banana!!!
Sauce -
The best thing I did was measure out all the ingredients into little pots and cut the carrot as small I could.
Having everything already measured made it so much quicker to add, made me feel like I was on a Tv show cooking. This isn’t something I usually do but is something I will keep on doing. Always learning easier ways to do things.
I cooked it all in a saucepan together and was going need to blend it. < this is the moment when I decided I will order a hand blender.
Chicken -
A while pack I found a packet in Aldi for Katsu chicken, It was flavoured breadcrumbs. I knew on its own it wouldn’t be enough and Pako crumbs are nicely crunchy so I mixed them together. Having the seasoned packet mixed with the bread crumbs made the chicken coated well as Pako crumbs can be rather big.
I used mini filets as my deep fat fryer is small and would of taken ages to do a big chicken thigh. Also this meant the chicken had more coating around it.
As my fryer is small I always keep whatever I am frying warm in the oven while I fry the rest.
The sauce and chicken tasted amazing together just the sauce still had chunks of carrot. I definitely will be making it again and I have a hand blender now so that sauce can be all smooth.
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