All recipesFake-Away ClubCrispy katsu chicken noodles35 min 4 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for41 large onion, roughly chopped2 medium carrots, roughly chopped2 tsp garlic puree1 tbsp light soy sauce1 tbsp medium curry powder1 tsp brown sugar400ml chicken stock250g chicken, cut into strips2 eggs, beaten60g plain flour60g panko breadcrumbs300g noodlesMethod1Fry the onion and carrots in a deep pan with a little spray oil until beginning to soften2Add the garlic, soy sauce, then curry powder and stir3Add the stock, then 1 tbsp flour, whisk for a few minutes to smooth the sauce4Add the sugar and let it all simmer until thickened, around 20 minutes5Blend the sauce until smooth – add a splash of water if it is too thick6When ready to eat, heat up the sauce on the hob to warm through7For the chicken, dip each piece in flour, then the beaten egg, then the panko breadcrumbs8Air fry at 190°C for 8 minutes until the crumb is crispy and chicken cooked through, or oven bake at 190°C on a wire rack, or pan fry in a shallow layer of oil9Meanwhile, boil the noodles and drain – you can add some curry powder to the water to add more flavour10Mix the noodles with the sauce and put into a bowl, top with the chicken pieces and serve with broccoli (or another green veg) on the side11Garnish with spring onions and sesame seeds if you have them#ChickenComments Sign in to leave a comment.Be the first to leave a note.
