Grilled

Katsu Chicken Curry Sandwich

: A Delicious Chicken Sandwich

Fried chicken recipes are a massive hit all over the world, loved not only for their taste but also for their protein content and incomparable taste. It is so well loved the sound of chicken frying is used to mimic the sound of the rain in ASMR videos! But with fried chicken comes the burden of gluten, which wraps the chicken pieces in a crispy coating and gives them that trademark crunch. For those who have cut down or reduced gluten intake or have gluten sensitivities, try this gluten-free chicken karaage recipe. Chicken karaage is Japan's fried chicken recipe and the ultimate comfort food, which is so popular that it is eaten with barely any sides or even with steamed rice. You can have it at any time of the day as a snack, appetiser, side dish or main meal. Unlike many Western-style fried chicken, karaage focuses on the seasoning more than the coating, which yields different results. The combination of ginger, garlic, soy sauce and sake tenderises the chicken and gives it a savoury flavour. Double-frying gives the fried chicken its extra crispy coating. This gluten-free version retains all the qualities that make karaage so popular while replacing the usual wheat flour with a blend of rice flour and the usual potato starch or cornflour. The result is a light and crispy coating that complements the juiciness of the chicken without feeling heavy or too greasy. Serve the karaage with lemon wedges, Japanese mayonnaise, lettuce or the way the Japanese like it, with shichimi togarashi. Make it for your next cheat meal or as a party snack.

Made with simple ingredients, Japanese Katsu Curry has become a comfort food staple. Crunchy, golden chicken cutlets (katsu) create the foundation of this famous Japanese chicken recipe. The cutlets are coated in panko and then shallow-fried until golden. The velvety, subtly spiced, sweet-savoury curry sauce, filled with potatoes, onions, and carrots, is the true magician. Japanese curry, in contrast to spicy Indian curries, is often thickened with a quick roux and sweetened with honey; it is soothing, warm, and wonderfully fulfilling. It is believed that katsu curry came from a combination of Japanese curry rice and breaded cutlets made in the Western manner, which were initially popular in cafés in Tokyo around 1900. Today, it’s a beloved Japanese chicken recipe found in homes, diners, and izakayas throughout Japan, cherished by both children and adults. Place it atop a mound of fluffy rice, and you’ll create a dish that’s both comforting and visually stunning, ideal for family gatherings, cosy weekends, or those moments when you want to impress your guests with uniquely delightful Japanese chicken recipes.

If you like to experiment with egg recipes, then you need to try Japanese omurice, a comfort food that brings together two favourites — omelette and rice. In fact, the word ‘omurice’ actually combines the two, blending into a satiating dish, perfect for using leftover rice. Omurice involves wrapping chicken fried rice (made with ketchup) in a thin omelette and topping the entire thing with a drizzle of ketchup. This is as ketchup-forward as it gets. Omurice has all the flavour combination of a street food classic, but with all the goodness of a home-cooked meal. The dish is actually considered a “Western-style” recipe in Japanese restaurants, even though it’s rarely found outside the nation. However, it does require careful cooking, which is why many home cooks find it difficult to master. The key is to use a small, quality nonstick pan to make turning easier and prevent sticking. If the omelette is too thin or overcooked, it will break when folded or placed on the rice. This authentic egg recipe from Japan does not require tricky ingredients, and the fried rice can be customised as per your needs — skip the mushroom, swap them with different vegetables, or skip the chicken altogether and go for paneer or tofu (if you follow a lacto-ovo-vegetarian diet). It’s a complete meal that you can enjoy for lunch, or even as an indulgent Sunday brunch.