katsu chicken with steamed rice and vegetable pakora

image_2

INGREDIENTS

Breast of Chicken
Egg
Plain Flour
Panko Bread Crumbs
Cauliflower, Broccoli

TEMPURA BATTER

100g Corn Flour
150g Plain Flour
10g Baking Powder

Jasmin Rice
Rice Wine
Katsu Curry Sauce

METHOD

Season Chicken with Salt & Pepper, whisk egg, season flour, then four chicken, then coat in egg then put in bread crumbs
Mix Plain Flour, corn flour and baking powder into a batter then cut cauliflower and broccoli into florets then put in Batter and fry in 180 Degrees until brown
Wash Rice add rice wine the just cover in water, bring to boil for 5 mins then reduce heat and steam for 20 mins
Fry coated chicken at 180 degrees for 8 mins until golden brown then place in oven on 170 degrees for 5 mins
Curry paste put in pan of boiling hot water till dissolved whisk until thick

SERVE
Slice chicken arrange on plate put rice into a mould and place on plate and arrange tempura veg on side and serve with sauce

Voila!!!

 

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