Cooking time: 1hr
- Chinese curry paste
- Raw chicken breast
- Panko breadcrumbs
- One garlic cloves
- Crushed peppercorn
- 1 OXO chicken stock cube
- Firstly, prepare the katsu filling by heating a pan with hot water and dissolving some Chinese curry paste in it. Once the curry is thick and a little watery, take it off the heat and let it cool.
- Once the curry is cool, pour into a silicone ice cube tray and freeze for 3 – 4 hours
- Now on to the chicken. Blitz some diced chicken breast and garlic clove in a meat blender till there are no lumps.
- Then, season the chicken mince with two teaspoons of salt, peppercorn, butter, breadcrumbs and an oxo chicken stock cube. Refrigerate for 20 minutes to make it more manageable and less sticky.
- The katsu ice cubes should be frozen and ready to take out the freezer. That means its time to make the balls. Grab the mince from the fridge and roll the chicken mince into a ball with the katsu curry cubes inside. You must do this quickly before the cubes melt.
- Once the balls are made, keep them in the fridge for 5 minutes to harden.
- While the chicken balls are chilling whisk two eggs in one bowl and panko breadcrumbs in the other. Then preheat a frying pan with some oil on low/medium heat. Do this with the oven as well.
- Now you can coat the chicken balls with the egg, then the panko breadcrumbs and fry evenly till its light golden. And pop them into the oven to ensure it’s fully cooked. Once it’s golden brown remove from the oven and let it cool for 5 minutes and plate up with a drizzle of katsu sauce and pickled carrot garnish. And finally, it’s ready to eat!
It was my first attempt at making these and they came out great! I had to share this immediately. Please do try these you won’t regret it. And if you do, feel free to share and I will repost onto my story @nutrishanice
Thank you for reading, hope you all have a good day!