Ingredients

Serves 4

Karrage chicken
8 chicken thigh fillets
Ttatsuaage crumbs (see note)
Tonkatsu Bulldog sauce
Kewpie mayonnaise
Deep-frying oil (peanut, sunflower, canola, etc)
Brown rice for serving

 

Self Saucing Chocolate Pudding
1 heaped teaspoon of butter
100g of good quality dark chocolate, chopped
1 cup self-raising flour
2 tablespoons cocoa plus extra 2 tablespoons for sauce
½ cup caster sugar
1 egg
½ cup milk
½ cup brown sugar
3 cups boiling water

Method

Karrage Chicken

Note: The Tatsuaage crumbs are available in Coles in the Asian food section, or from an Asian grocer.
The crumb is made from arrowroot starch but if not available, substitute with cornstarch.

Slice the chicken thighs into nugget size pieces
Coat in the Tatsuaage crumb, then deep fry!

Serve with a squirt of the Bulldog sauce and Kewpie mayonnaise and brown rice.


 

Self saucing chocolate pudding

Heat oven to 180˚C.

Grease an oven-proof dish. I have used baking paper in this recipe before if I REALLY can't bear scrubbing the pan and it works fine, although it looks a little messy and gross.

Melt a heaped tablespoon of butter with 100g of good quality, chopped dark chocolate.
Take off the heat. Allow to cool.

In the meantime sift 1 cup of self-raising flour with 2 tablespoons of cocoa and half a cup of caster sugar.
If you're feeling really gung-ho, sift it all again.  I've seen old ladies who sift their dry ingredients 3 times and they swear by it. I can't really tell any difference at all between one and none but nothing makes you feel like you're baking more than running some flour through the old sieve. The kids also enjoy helping out this step and the next two:

In a small bowl, beat one egg with half a cup of milk.
Add the egg/milk to the now-cooled melted chocolate. Stir, then pour the whole wet brown mess into the sifted dry ingredients. Stir until just-combined then tip into the baking dish.

Put a full-ish kettle on the boil.

Sift two more tablespoons of cocoa over the pudding mixture. Sprinkle half a cup of organic brown sugar on top too. Do not stir.
Pop the whole thing in the oven but before you shut the door, tip about 3 cups of boiling water straight from the kettle on to the pudding mixture. (The more water you add, the more of that lovely gooey sloppiness you are likely to have by cooking's end, so don't be stingy with the water.)

Slam the door shut, put on some loud music, and ignore the pudding for 40 minutes.

Serve with lovely vanilla ice-cream.