Chicken Katsu

For 1 serving of the curry sauce:

• Melt 12g butter in a small saucepan over medium heat.

• Add:

  • 1 medium carrot, finely chopped (about 25–30g)

  • 1/2 onion, finely chopped (about 35–40g)

  Cook for 5 minutes, stirring occasionally, until softened.

• Add:

  • 1 garlic clove, chopped

  • 5g ginger, chopped

  Cook for another 2–3 minutes until fragrant.

• Sprinkle over 1.5 tsp mild curry powder and cook for 1 minute, stirring constantly.

• Stir in:

  • 1 tsp honey

  • 1 tsp ketchup

  • 1 tsp miso paste

  • 1 tsp soy sauce

  Mix well to form a thick, sticky paste and cook for 1 minute more.

• Pour in 175ml boiling water and crumble in ¼ chicken stock cube. Stir until dissolved.

• Cover and simmer gently for 20 minutes, or until the carrot is very soft.

• Blend until completely smooth using a blender or hand blender.

• Taste and season if needed. If the sauce is too thick, add a splash of hot water until it reaches your preferred consistency.
  
  

For 1 serving of the breaded chicken:

• Prepare 3 dipping stations:

  • Step 1: Cornflour

  • Step 2: 1 egg (whisked)

  • Step 3: Breadcrumb (press)
    
    

• Cut 1 chicken breast in half (width-wise, to create a chicken flat tie)

• Dip according to steps

• Air fry for 15 mins on 190C, turning half way