You asked, and we delivered... The Chicken Kastu Pakoras was created in our Chef School session with Jean-Christophe Novelli and Festival Head Chef, Chris Burt, and now we have the recipe so you can create this tasty dish at home!

Chicken Katsu Pakoras

INGREDIENTS
175g chicken mince

1/4 diced red onion

5g chicken powder stock

10g Chinese curry powder

1 egg

20 plain flour

1 tablespoon chopped coriander

1/2 teaspoon togarashi spice

10g sev noodles

4 tablespoon mayo

sriracha

10 ml mango puree

rapeseed oil

METHOD
1. Mix together the chicken, diced onion, chicken powder, curry powder, 1 egg, plain flour, coriander and half the togarashi.
2. Form in to a burger size patty.
3. Heat a little rapeseed oil in a heavy pan, until medium hot & add the patty.
4. Mix the mayo, mango, sriracha to taste & the rest of the togarashi, put to one side.
5. Turn the patty when golden brown, and repeat on the opposite side.
The patty will be ready when its golden brown, if in doubt use a temperature probe, ensuring its over 76 degrees Celsius.
6. When done, spoon your mayo mix over & sprinkle with the sev noodles enjoy!