Ingredients
2pcs chicken thighs (deboned n deskinned)
Bbq sauce
Sesame oil
Pepper
Some honey (optional)
Dipping part
Biscuit crumbs(blitz till bits)
3-4 tbpns cornflour
1 egg white (big eggs)
Steps
1. Tenderise the chicken thighs and cut into 4 fairly big pcs. (I was using bigger cken thighs this round)
2. Marinate the meat with basic seasoning. But this round, i was trying out a bbq sauce frm the fridge. Leave in fridge covered for 1-2 hrs ahead.
3. Get ready three shallow bowls or trays for the dipping part.
4. Heat up some oil in a medium saucepan.
5. Dip/coat one pc of meat in the cornflour, then egg white then last biscuit crumbs.
6. Deep fry in the shallow oil on both sides till golden brown n puffed up.
7. Repeat abv for the other pcs.
8. Drain the deep fried pcs on a kitchen paper towel. Use a knife to slice neatly bef plating.
9. Serve the chicken katsu warm with rice n japanese curry.
Japanese Curry (ready-pack)
1. Heat up a pot with some butter.
2. Saute some yellow onions till fragrant, add in some meat, diced potatoes n carrots (i preboil potatoes n carrots earlier).
3. Add some water (abt 300ml) to simmer covered.
4. Then add the jap curry paste/roux n mix evenly.
5. Add more water to get the desired gravy texture.
6. Stir evenly till it's cooked.
7. Serve hot at the side with the chicken katsu.
Note
Do estimate on the seasonings for katsu pcs and curry paste gravy.