Caramelized Chicken Katsu with smoked paprika

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken katsu and let it caramelized, undisturbed, so it takes on real color before you stir.
4. Stir in the red onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.