Ingredients
- seasoned flour for dusting
- egg 1, beaten
- natural dried breadcrumbs 100g
- skinless, boneless chicken thighs 4 large
- basmati rice 100g
- frozen peas 75g
- sesame oil
- soy sauce
curry sauce
- onion 1, chopped
- garlic 2 cloves, crushed
- ginger a small chunk, peeled and finely chopped
- chilli flakes a pinch (optional)
- oil for frying
- plain flour or mild curry powder 1 tbsp
- chicken stock 350ml
- brown sugar (any kind will work) 1 tsp
Method
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Step 1
Put the flour, egg and breadcrumbs in separate dishes. Dust the chicken in flour, then the egg, then breadcrumbs. Chill for 20 minutes.
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Step 2
To make the curry sauce cook the onion, garlic and ginger (and chilli flakes if using) in a little splash of oil until softened. Add the flour and curry powder mix, and cook for 2-3 minutes, stirring to stop it catching. Slowly add the chicken stock then stir in the sugar and simmer for 15 minutes. Blend the sauce to smooth using a stick blender or food processor.
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Step 3
Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a non-stick frying pan. Fry the chicken until golden on both sides then transfer to a rack and finish cooking in the oven for 20 minutes.
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Step 4
Boil the rice in lots of salted water, adding the peas for the last 2 minutes of cooking. Drain well then toss with a couple of drops of sesame oil and soy. Slice the chicken and arrange on top of the rice then serve with a drizzle of the reheated sauce.
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Japanese crispy chicken with chilli dipping sauce
Nutritional Information
- Kcals 816
- Fat 21.1g
- Carbs 94.3g
- Fibre 8.3g
- Protein 58.4g
- Salt 2.2g
