Freeze the Katsu Curry Sauce into small finger sized silicon moulds.
2
Step 2
Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken
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Step 3
Place a frozen finger of katsu sauce into each chicken pocket.
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Step 4
Coat each one in flour, then beaten egg, then the bread crumb mix. You can now freeze these until service
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Step 5
Deep fry the chicken for 2 mins then bake in the oven at 180c for 16 mins.
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Step 6
To make the coconut katsu sauce – sweat the shallot, ginger, lemon grass, garlic and chilli in a little oil.
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Step 7
Add the coconut milk and katsu sauce and simmer for 2 mins. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce.
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Step 8
Season the chicken to taste and serve with hot katsu sauce and the coconut curry sauce.