A nod to the Christmas tradition of eating fried chicken in Japan, this is our super easy, curry-spiced fried chicken with spiced gravy and a zingy slaw.
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Serves
4
Skinless Chicken Thigh
Plain Flour
Egg
Panko Breadcrumbs
Butter
Dried Oregano
Smoked Paprika
Chilli Flakes
Chicken Stock
White Cabbage
Red Onion
Carrot
White Wine Vinegar
Kewpie Mayonnaise
Sweet Chilli Sauce
Vegetable Oil
Salt
Black Pepper
Serves
4
Skinless Chicken Thigh
Plain Flour
Egg
Panko Breadcrumbs
Butter
Dried Oregano
Smoked Paprika
Chilli Flakes
Chicken Stock
White Cabbage
Red Onion
Carrot
White Wine Vinegar
Kewpie Mayonnaise
Sweet Chilli Sauce
Vegetable Oil
Salt
Black Pepper
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Step 1.
Season the chicken thighs with salt and black pepper and set up 3 bowls. Add 100g of flour to one, crack the two eggs into another and pop the panko breadcrumbs into the third. Beat the eggs with a splash of cold water and a big pinch of salt.
Step 2.
Pass the chicken thighs through the flour, egg and breadcrumbs to coat. Set the chicken aside.
Step 3.
To make the gravy, add the butter to a saucepan and cook over a medium heat until nutty brown, then add the flour and cook for 2 mins. Throw in the spices and cook for 4-5 mins then gradually add the chicken stock, whisking constantly. Season with salt and pepper and keep warm.
Step 4.
Finely shred the cabbage and red onion and coarsely grate the carrot. Add to a large mixing bowl with the vinegar and mayo. Season with salt and black pepper and toss to combine.
Step 5.
Heat a good glug of oil in a frying pan and add the breaded chicken. Cook over medium heat for 4-5 minutes on each side, until nicely golden and cooked through. If the breadcrumbs are colouring too much and the chicken isn't cooked, then pop in the oven to finish cooking through. Serve with a big handful of coleslaw and a pot of gravy for dipping.
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