I first came across chicken katsu when I went to Yo! Sushi for the first time earlier this year. And, as a big fan of all things curry, I had to make it.
The mirin rice wine gives it a sweet flavour, whilst the birds-eye chilli brings a kick that certainly warms you up in this cold weather. It's easy enough to adjust the heat to your own tastes, though, just by altering the amount of chillies you use.
1 onion, finely diced
1 birds-eye chilli, deseeded and chopped
1tsp cumin seeds
1tsp coriander seeds
1tsp fennel seeds
2 cardamon pods
150ml chicken stock
2tbsp dark soy sauce
3tbsp mirin rice wine
1 1/2tbsp plain flour mixed with 3tbsp water
4 chicken thighs, boned and skinless
50g plain flour
2 eggs, beaten
75g dried breadcrumbs
2tbsp vegetable oil
Rice to serve
Gently melt the butter in a pan and sweat the onions for a few minutes. Add the chilli, spices, stock, soy sauce and mirin wine and bring to a simmer. Add the flour and water paste and allow to cook for a few more minutes, thickening up. Once done, take it off the heat whilst you sort out the chicken.
Place the flour, eggs and breadcrumbs on a plate each. For each chicken thigh, dust in flour, then coat in eggs and cover with breadcrumbs. Then heat the oil in a frying pan and cook the chicken for about 10 minutes. Keep a careful eye on them so that they don't burn but are thoroughly cooked. You could start the cooking process this way then finish them in an oven.
To serve, reheat the sauce and slice the chicken into strips. Serve the strips on top of cooked rice and then coat in the rich sauce.