Chicken Katsu Scotch Egg Recipe
How to make Chicken Katsu Scotch Egg
Method
- Chop the chicken breasts into small pieces and set aside.
- Half fill a saucepan with water and gently add the eggs and place over medium heat. When water reaches a simmer, set your timer and simmer for 5 minutes (see tip). Using a large spoon, remove the eggs. Cool them by running under cold tap water for 30-60 seconds, or you can place them in a bowl of iced water.
- Meanwhile, wipe, trim and finely chop the spring onions. Finely chop the ginger. Peel and mince the garlic.
- Put the chicken, spring onions, ginger, garlic and curry powder into a food processor, season with some salt and pepper and process until minced.
- Carefully peel the eggs.
- Divide the chicken mixture into 4, then roll each portion into a ball and flatten with the palm of your hand.
- Dip each egg into the flour and gently roll. Then put each egg in the middle of the chicken and pull the meat around it to form a ball. Put into the fridge for 15 minutes to set.
- Whisk the remaining 2 eggs together in a bowl. Put the rest of the flour in a bowl and the bread crumbs in another, setting up your dipping station. Dip the eggs into the flour, then the beaten egg and then the bread crumbs.
- Either shallow fry or deep fry them on a medium heat for 15 minutes, turning them gently as you cook.
- Serve either hot or cold alongside a salad and chutney.
Tip: You can gently stir the water when simmering, to help centre the yolks in the eggs.