first and foremost, happy national katsy curry week! no i hadn't realised it existed either. but why on earth not would you not want to devote an entire week to the crispy coated, crunchy, fruity, saucy morsels on a bed of gorgeous sticky rice? to celebrate, yo! sushi have put the super mega katsu curry on the menu for £7 a bowl. with classic chicken, prawn and tofu to choose from, these beasts will definitely distract your attention from the rainbow of pretty plates on the sushi belt.
i headed down to my local leicester yo! to try one out. i hadn't actually tried their prawn one before - which you can have as katsu bites or with sauce and rice. of course, not usually full meal sized!
just have tofu to try next - but luckily have until the end of november to sample these katsu delights, giant style.
or, if you fancy trying it at home yourself, yo! kindly sent over the official yo! sushi chicken katsu curry recipe for your eyes only. enjoy!
♥ 4 chicken thighs (bone and skin removed)
♥ 4 tbsp plain flour
♥ 2 eggs, beaten
♥ 100ml vegetable oil
♥ tonkatsu Sauce
♥ shichimi chilli powder
♥ half a white cabbage
- season the chicken thighs with a pinch of salt and shichimi chilli powder.
- place the plain flour into a bowl, crack the eggs and place them in a different bowl then whisk and place the panko bread crumbs into a third bowl.
- coat the seasoned chicken thigh into the flour, then the egg and then the panko breadcrumbs making sure that all of the chicken is coated.
- slice the cabbage as thinly as possible and soak in cold water for 5 minutes then drain it well. place the vegetable oil into a pan and heat.
- shallow fry the breaded chicken for 3 minutes on each side or until they are slightly crispy and cooked through. slice the chicken into 5 finger sized pieces.
- place the cabbage onto the plate and neatly arrange the chicken katsu pieces then drizzle with the tonkatsu sauce.
photography: yo sushi
note: this is not a sponsored post.