Chicken Katsu Scotch Egg Recipe

How to make Chicken Katsu Scotch Egg


  1. Chop the chicken breasts into small pieces and set aside.
  2. 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.
  3. Meanwhile, wipe, trim and finely chop the spring onions. Finely chop the ginger. Peel and mince the garlic.
  4. Put the chicken, spring onions, ginger, garlic and curry powder into a food processor, season with some salt and pepper and process until minced.
  5. Carefully peel the eggs.
  6. Divide the chicken mixture into 4, then roll each portion into a ball and flatten with the palm of your hand.
  7. 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.
  8. 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.
  9. Either shallow fry or deep fry them on a medium heat for 15 minutes, turning them gently as you cook.
  10. 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.