Chicken Katsu Curry

Portions

2

Preparation

10 min.

preparation

20 min.

 INGREDIENTS

1 Glas Bay's Kitchen Katsu Curry Sauce

2 chicken breasts

75 g gluten-free breadcrumbs

50g gluten-free plain flour seasoned with salt and pepper

Free range egg, lightly whisked

50 ml vegetable oil

PREPARATION

To prepare the chicken, spread the seasoned flour, egg and breadcrumbs on separate plates/containers/on a tray. Dip the chicken breasts in the flour, then in the egg, and finally in the bread crumbs, using your hands to help the bread crumbs stick. The chicken should be crispy!

Heat the oil in a pan and gently fry the breaded chicken breasts for 5 minutes on each side until golden brown and cooked through. Remove from the pan with a slotted spoon and drain on kitchen paper.

To heat the stir-fry sauce, place the sauce in a saucepan and cook for a few minutes until heated through and bubbly.

To serve, arrange the rice on plates and cut the chicken into diagonal strips and arrange on top of the rice. Drizzle the sauce over it.