Crispy Chicken Chunks with Katsu Dip
4 people
25 minutes
15 minutes
Ingredients
For the katsu dip
-
250
ml
Chicken Stock
-
1
handfull
Coriander
, finely chopped
-
1
tbsp
Curry Powder
-
1
tbsp
Garam Masala
-
1
-
Garlic Cloves
, crushed
-
5
cm
Ginger Piece
, grated
-
1
-
Onion
, finely chopped
-
1
tbsp
Plain Flour
-
1
tbsp
Sunflower Oil
Ingredients for the chicken
-
800
g
Chicken Thighs
, quartered & deboned
-
75
g
Corn Flour
-
2
-
Garlic Cloves
, crushed
-
5
cm
Ginger Piece
, grated
-
2
tsp
Light Brown Sugar
-
50
g
Plain Flour
-
2
tsp
Sesame Oil
-
2
tbsp
Soy Sauce
-
0
-
Sunflower Oil
, for frying
To serve
-
1
-
Cucumber
, halved lengthways and sliced
Method
- For the chicken, combine the garlic, ginger, soy sauce, sesame oil and sugar together in a large bowl. Toss the chicken in this to coat. Leave to marinate while you makethe sauce.
- For the Katsu Dip, heat the oil in a large sauté pan over low heat. Stir in the onion, garlic, ginger and coriander to the oil and let these soften for about 3-4 minutes.
- Add the spices to this along with the flour and gently stir through the stock. Leave these to bubble for 15 minutes until reduced and thickened.
- Cooking the chicken: heat the oil to 160˚C, in a large heavy based saucepan, mix the cornflour and flour together, dip the chicken
pieces into the flour mixture to coat, dredging off any excess. - Fry for 5-6 minutes until golden and crispy. You may need to do this in batches as too many will reduce the heat of the liquid a little too much and the chicken won’t go crispy.
- Once cooked, transfer to a tray lined with kitchen paper using a slotted spoon and sprinkle with a little salt.
- Serve the crispy chicken with the katsu dip and crunchy cucumber.
