1 small onion, finely chopped
1 small carrot, finely chopped
Sunflower oil
2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tbsp medium curry powder
Large pinch of turmeric
1 level tbsp of plain flour
1 tsp of brown sugar
400ml white chicken stock
1–2 tbsp soy sauce
2 eggs beaten with 100ml of milk
100g plain flour
50g Penko breadcrumbs
2 x chicken thighs
Seasoning
180g rice wine vinegar
65g sugar
90g mirin
90g sake
2g salt
Sweat the carrot and onion down in a small pan with a little sunflower oil, season well, cover with a lid and cook until softened (not coloured), then add the garlic and ginger.
Add the curry powder, flour and turmeric, cook out for 2-3 minutes, and add the sugar, continuing to cook until you can no longer taste the flour.
Add the chicken stock a little at a time to stop lumps forming, bring to a low simmer so the curry becomes a thick sauce. Simmer for 5 minutes, then add the soy sauce, taste for seasoning, then blend until smooth.
Place the chicken breast between 2 sheets of double cling film and use a rolling pin to carefully bash them out to an even thickness. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.
Heat 50ml sunflower oil in a large frying pan over a medium heat, add the seasoned chicken and cook for about 5 minutes on each side until golden crispy and cooked through, then leave to drain on kitchen paper.
Leave to rest for a few minutes, then slice the chicken diagonally into slices, serve with the sauce on the sushi rice, and some Japanese pickles if you like.
200g sushi rice
Rinse the rice four times and then soak in water for 10 minutes. Rinse and cook with equal amounts of water, seasoning the water and simmer for approx. 20 minutes.
Season with the vinegar.
1 small onion, finely chopped
1 small carrot, finely chopped
Sunflower oil
2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tbsp medium curry powder
Large pinch of turmeric
1 level tbsp of plain flour
1 tsp of brown sugar
400ml white chicken stock
1–2 tbsp soy sauce
2 eggs beaten with 100ml of milk
100g plain flour
50g Penko breadcrumbs
2 x chicken thighs
Seasoning
180g rice wine vinegar
65g sugar
90g mirin
90g sake
2g salt
Sweat the carrot and onion down in a small pan with a little sunflower oil, season well, cover with a lid and cook until softened (not coloured), then add the garlic and ginger.
Add the curry powder, flour and turmeric, cook out for 2-3 minutes, and add the sugar, continuing to cook until you can no longer taste the flour.
Add the chicken stock a little at a time to stop lumps forming, bring to a low simmer so the curry becomes a thick sauce. Simmer for 5 minutes, then add the soy sauce, taste for seasoning, then blend until smooth.
Place the chicken breast between 2 sheets of double cling film and use a rolling pin to carefully bash them out to an even thickness. Coat the chicken fillets in flour, shake off the excess, then dip into the beaten egg to coat and shake off any excess. Put the chicken into the breadcrumbs and turn gently so that each piece is evenly coated.
Heat 50ml sunflower oil in a large frying pan over a medium heat, add the seasoned chicken and cook for about 5 minutes on each side until golden crispy and cooked through, then leave to drain on kitchen paper.
Leave to rest for a few minutes, then slice the chicken diagonally into slices, serve with the sauce on the sushi rice, and some Japanese pickles if you like.
200g sushi rice
Rinse the rice four times and then soak in water for 10 minutes. Rinse and cook with equal amounts of water, seasoning the water and simmer for approx. 20 minutes.
Season with the vinegar.
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