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Serves
US | Metric
Ingredients
For the chicken
  • 2 Large chicken breasts
  • 2 Eggs, beaten
  • 50 g Panko
  • 2½ tbsps Za'atar
  • 1 tsp Garlic powder
  • Vegetable oil
  • Salt and pepper
For the sauce
  • 1 Brown onion, diced
  • 1 Carrot, diced
  • 3 Garlic cloves, finely chopped
  • Thumb-sized piece of ginger, finely chopped
  • 3 tsps Aleppo pepper
  • Pinch of sumac
  • ½ tsp Turmeric
  • ½ tsp Paprika
  • 1 tsp Curry powder
  • 2 tsps Brown sugar
  • 2 tbsps Plain flour
  • 600 ml Chicken stock
  • Salt and pepper
  • ½ Lemon, juiced
For the salad
  • 1 Carrot
  • ½ Cucumber
  • 3 Radishes, sliced
  • 1 Spring onion, thinly sliced
  • ½ Red onion, thinly sliced
  • 1 tbsp Sumac
  • 3 tbsps Rice wine vinegar
  • 1 Lemon, juiced
To serve
  • Sticky rice
  • Lemon wedges
Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw

Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw

This is a Middle Eastern twist on the Japanese katsu curry. The aleppo adds a subtle spicy, fruity vibe to the katsu sauce and the za'atar adds a tangy, nutty flavour to the panko mix. Definitely not traditional but still recognisable as a katsu curry, just with some elevated flavours. I served it with some sticky rice and a lightly pickled salad with sumac and lemon.

Prep 1 hour
Total 1 hour
  1. Start by making your salad. Using a vegetable peeler, turn your carrot and cucumber into long ribbons.
  2. Add to a bowl, along with your radish, spring onions, and red onion. Pour over your rice wine vinegar, lemon juice, and your sumac, along with a good pinch of salt. Toss well to combine, then set aside. Leave this in the fridge for a couple of hours if you have time.
  3. Next, move onto your sauce. To a large pan on medium heat add a splash of oil, followed by your diced onion and carrot. Cook until they're beginning to soften, then add in your minced garlic and ginger.
  4. Cook for another couple of minutes, before adding your aleppo pepper, turmeric, paprika, curry powder, sumac, brown sugar, salt, pepper, and flour. Stir so everything is well coated, and cook for a minute just to get rid of the raw flour taste.
  5. Pour in your stock, scraping up anything stuck to the bottom, then reduce the heat to low and leave to cook for 15-20 minutes. Keep an eye on the sauce as it cooks, adding more stock if necessary to thin it out. This is also a good time to cook your rice.
  6. Once the sauce has thickened and darkened slightly, use either a normal blender or an immersion blender to make it into a smooth sauce. This is optional, I just prefer the texture. Squeeze over your lemon juice, stir, leave on a very low heat and cover while you finish everything else.
  7. For the chicken, cut each breast in half as if you're going to butterfly it but slice it all the way through, so you're left with four thin chicken breasts. Pat dry - this is an important step since we're skipping the flour to allow for extra crispiness, so you want the chicken to be dry for the egg to adhere.
  8. Once dry, season both sides with salt and pepper. In a shallow bowl beat your eggs, then in another shallow bowl combine your panko, za'atar, and garlic powder.
  9. Using the wet-hand-dry-hand technique, coat your chicken in the egg first, then your panko mixture. Ensure the chicken is well coated.
  10. In a large, heavy-bottomed pan, add enough vegetable oil to come up about an inch up the side of the pan. Turn up to a high heat, you want the oil to reach around 350 F - you'll know it's ready when the end of a wooden spoon fizzes in the oil.
  11. Carefully add your coated chicken, and fry until both sides are golden brown and the internal temperature of the chicken reaches 73℃. Remove the chicken and place on some kitchen roll to absorb excess oil, and finish it with a bit of flaky salt.
  12. Slice up the crispy chicken, then serve with your sauce, sticky rice, and your salad from earlier. Garnish with some extra za'atar, a lemon wedge, and some more spring onions. Enjoy!
Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw

Za'atar Crusted Chicken, Aleppo Katsu Curry Sauce, and Sumac Slaw

This is a Middle Eastern twist on the Japanese katsu curry. The aleppo adds a subtle spicy, fruity vibe to the katsu sauce and the za'atar adds a tangy, nutty flavour to the panko mix. Definitely not traditional but still recognisable as a katsu curry, just with some elevated flavours. I served it with some sticky rice and a lightly pickled salad with sumac and lemon.

favorite
print
rate
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
For the chicken
  • 2 Large chicken breasts
  • 2 Eggs, beaten
  • 50 g Panko
  • 2½ tbsps Za'atar
  • 1 tsp Garlic powder
  • Vegetable oil
  • Salt and pepper
For the sauce
  • 1 Brown onion, diced
  • 1 Carrot, diced
  • 3 Garlic cloves, finely chopped
  • Thumb-sized piece of ginger, finely chopped
  • 3 tsps Aleppo pepper
  • Pinch of sumac
  • ½ tsp Turmeric
  • ½ tsp Paprika
  • 1 tsp Curry powder
  • 2 tsps Brown sugar
  • 2 tbsps Plain flour
  • 600 ml Chicken stock
  • Salt and pepper
  • ½ Lemon, juiced
For the salad
  • 1 Carrot
  • ½ Cucumber
  • 3 Radishes, sliced
  • 1 Spring onion, thinly sliced
  • ½ Red onion, thinly sliced
  • 1 tbsp Sumac
  • 3 tbsps Rice wine vinegar
  • 1 Lemon, juiced
To serve
  • Sticky rice
  • Lemon wedges

  1. Start by making your salad. Using a vegetable peeler, turn your carrot and cucumber into long ribbons.
  2. Add to a bowl, along with your radish, spring onions, and red onion. Pour over your rice wine vinegar, lemon juice, and your sumac, along with a good pinch of salt. Toss well to combine, then set aside. Leave this in the fridge for a couple of hours if you have time.
  3. Next, move onto your sauce. To a large pan on medium heat add a splash of oil, followed by your diced onion and carrot. Cook until they're beginning to soften, then add in your minced garlic and ginger.
  4. Cook for another couple of minutes, before adding your aleppo pepper, turmeric, paprika, curry powder, sumac, brown sugar, salt, pepper, and flour. Stir so everything is well coated, and cook for a minute just to get rid of the raw flour taste.
  5. Pour in your stock, scraping up anything stuck to the bottom, then reduce the heat to low and leave to cook for 15-20 minutes. Keep an eye on the sauce as it cooks, adding more stock if necessary to thin it out. This is also a good time to cook your rice.
  6. Once the sauce has thickened and darkened slightly, use either a normal blender or an immersion blender to make it into a smooth sauce. This is optional, I just prefer the texture. Squeeze over your lemon juice, stir, leave on a very low heat and cover while you finish everything else.
  7. For the chicken, cut each breast in half as if you're going to butterfly it but slice it all the way through, so you're left with four thin chicken breasts. Pat dry - this is an important step since we're skipping the flour to allow for extra crispiness, so you want the chicken to be dry for the egg to adhere.
  8. Once dry, season both sides with salt and pepper. In a shallow bowl beat your eggs, then in another shallow bowl combine your panko, za'atar, and garlic powder.
  9. Using the wet-hand-dry-hand technique, coat your chicken in the egg first, then your panko mixture. Ensure the chicken is well coated.
  10. In a large, heavy-bottomed pan, add enough vegetable oil to come up about an inch up the side of the pan. Turn up to a high heat, you want the oil to reach around 350 F - you'll know it's ready when the end of a wooden spoon fizzes in the oil.
  11. Carefully add your coated chicken, and fry until both sides are golden brown and the internal temperature of the chicken reaches 73℃. Remove the chicken and place on some kitchen roll to absorb excess oil, and finish it with a bit of flaky salt.
  12. Slice up the crispy chicken, then serve with your sauce, sticky rice, and your salad from earlier. Garnish with some extra za'atar, a lemon wedge, and some more spring onions. Enjoy!