Chicken Katsu Souvlaki Recipe

Twisted’s Chicken Katsu Souvlaki recipe is a crispy chicken with a super tasty curry sauce and a lovely pickled salad, all wrapped up in flat bread.

Done in 45 minutes

Dish by Tom Jackson

Ingredients

For the fries

500gchips

1 tbsp togarashi

1 tsp salt

For the chicken katsu

2 chicken breasts, butterflied

3 eggs, beaten

150g panko breadcrumbs

100g plain flour

For the curry sauce

1 onion, diced

1carrot, diced

2garlic cloves

1apple, diced

2 tbsp curry powder

1 tspchilli flakes

2 tbsp flour

150ml water

1 tbsp honey

1 tsp soy sauce

1 tspgaram masala

For the salad

1/2 tsp salt

1 tsp brown sugar

1 tsp black sesame

1 tsp white sesame

2 tbsp rice vinegar

half a bunch spring onions

1/2cucumber

1carrot

This Souvlaki is as you've never seen it before; Crispy panko coated fried chicken, a spicy and tangy classic katsu curry sauce, chips tossed in Japanese 5 spice for an extra kick. Its a good un!

Method

Fry your chips until golden and crisp, toss in togarashi and salt and set to one side

Panne your butterflied chicken, first into the flour followed by the eggs and finally the panko. Fry until golden brown and completely cooked through

To make your curry sauce, fry your onion, carrot, garlic and apple until softened. The add your curry powder and toast gently. Add in the flour to create a roux, followed by water. Stir until thickened. Add in your honey, soy sauce and garam masala. Allow to simmer for 10 mins and then blitz until smooth

For your pickled salad, combine salt, brown sugar, black and white sesame, rice vinegar. Followed by the spring onions, cucumber and carrot. Toss to combine

To assemble, toast your wrap, then add a squeeze of mayo, then your chips, chicken, curry sauce, and topped with your salad! Enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.