Japanese Chicken Katsu Curry Dog | Crispy street food favourite

Cut the chicken breast fillet into lengthwise, finger-thick strips (approx. the size of a hot dog sausage). Season with 1 tsp fine salt and 1 pinch of ground black pepper. Prepare three deep plates: add the all-purpose flour to the first, beat the 2 eggs in the second, and place the crispy panko breadcrumbs into the third. Dredge the chicken strips first in the flour, then coat in the beaten egg, and finally press firmly into the panko breadcrumbs.

Shred or finely slice the white cabbage into wafer-thin strips using a knife. Slice the spring onions into thin rings. For the curry sauce, mix 4 tbsp mayonnaise with 2 tsp curry powder in a small bowl until you get a smooth, flavorful sauce.

Heat 250 g sunflower oil in a deep frying pan over medium-high heat (approx. 170-180 °C). Place the breaded chicken strips into the oil and fry for 3-4 minutes per side until golden brown and super crispy. Remove and drain on paper towels.