Easy Chicken Katsu Nuggets With Curry Sauce

If you’re looking for Wagamamma’s katsu curry recipe then stop looking because this recipe could be even better than the original. These homemade chicken nuggets are enveloped in a deliciously crunchy crumb with a hint of spice.

There’s a reason why you see so many chicken nugget memes, and that reason is that they are simply wonderful. Full of childhood nostalgia, they are one of life’s simple pleasure loved by kids and grown-ups alike all over the world. There’s just something so wonderful about piping hot juicy chicken enveloped in a crunchy shell dipped in a sauce whether it’s served at a fancy restaurant or at 2 am in McDonald’s they are both just great.

This recipe is inspired by a limited edition nugget that was available at McDonald’s. Their chicken katsu nuggets took the country by storm and when I tried them it got me thinking I could create my own version at home using my signature super-easy katsu sauce that involves NO chopping. You can, of course, use normal breadcrumbs if that’s all you have but I love these panko ones from Sous Chef - my absolute favourite place for ingredients.

Here’s how to make chicken katsu nuggets that are better than any you’ll get in a fast-food restaurant:

Time: 25 mins

Serves: 2

Skill: Easy

INGREDIENTS

For the sauce:

Half a white onion

One medium carrot

Two garlic cloves

2 tsp curry powder

1 tbs plain flour

200ml chicken or veg stock

2 tsp soy sauce

1 tsp honey

For the chicken:

2 chicken breasts, cut into 1cm slices

100g Panko breadcrumbs

100g plain flour

I large egg, beaten

3 tsp curry powder (add one to the flour and two to the breadcrumbs)

Garlic granules, salt and pepper

METHOD

1. Finely grate or blend together the onion, carrot and garlic so it’s in small pieces and is close to resembling a paste. The smaller the pieces the smoother your sauce will be. If you don’t have a grater or blender just dice them as small as you can, it will still be a taste sensation.

2. In a small frying pan with a drizzle of neutral oil fry the carrot paste for about 5 minutes on medium heat and then add the flour and curry powder and fry for a further 1-2 minutes until it’s fragrant.

3. Add the stock to the pan and use a whisk to combine. Now turn the heat down to low while you get started on the nuggets.

4. Season the flour with the curry powder, salt, pepper and garlic granules and whatever else you might be craving and toss the chicken pieces into the flour making sure each piece is fully coated.

5. In small batches coat the floured chicken in the beaten egg and then cover in the panko breadcrumbs pressing them quite firmly to ensure you get a nice coating. These are your katsu nuggets.

6. In a large fryingpan cover the bottom of the pan in neutral oil and heat to a medium-high temperature. Fry the nuggets in batches and turn halfway through cooking (about two minutes each side). Watch them as you want them to be a nice golden brown. Once cooked, transfer to a plate lined with kitchen roll to absorb any excess oil.

7. To finish the katsu sauce add the honey and soy sauce and serve in a bowl to dip the nuggets into.

ENJOY!