OATY KATSU CHICKEN DIPPERS
Make a batch of these finger-lickin' chicken dippers for an easy and fun family meal. Serve with rice, salad and a peanut butter dipping sauce
Provided by Joe Wicks
Time 25m
Yield 4 adults, 2 children
Number Of Ingredients 16
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil and spray evenly with olive oil spray.
- Put the cornflour on a small plate and season with salt and pepper. Put the beaten egg in a small bowl and season with salt. Put the oats on another plate and mix with the paprika and garlic granules. Dust the mini fillets in the cornflour, then dip them in the egg and finally roll the fillets in the oats to coat. Put them on the prepared baking tray.
- Spray the top of the oaty dippers with an even coating of the oil spray and bake in the oven for 15-20 mins or until cooked through and golden on the outside.
- While the chicken cooks, make the katsu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder, and garlic and ginger pastes, and cook for 1 min until fragrant. Add the remaining sauce ingredients, except the cornflour, and heat through until hot. Whisk in the cornflour mixture and allow to thicken a little before removing from the heat. Serve the dippers with the sauce on the side.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 0.16 milligram of sodium
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
NEXT LEVEL CHICKEN KATSU CURRY
Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.
- Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).
- When you're ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.
- To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.
- To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.
- Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.
Nutrition Facts : Calories 579 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium
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- Preheat the oven to 220C/200C fan/gas 7, line a baking tray with foil and spray it evenly with olive oil spray.
- Place the cornflour on a small plate and season with salt and pepper. Place the beaten egg in a small bowl and season with salt. Place the oats on another plate and mix with the paprika and garlic granules.
- Spray the top of the oaty fingers with an even coating of spray oil and bake in the oven for 15-20 minutes, or until cooked through and golden on the outside.
- While the chicken cooks, make the katzu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder and garlic and ginger pastes and cook for 1 minute until fragrant.
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- Preheat the oven to 220°C (200°C fan/gas mark 7), line a baking tray with foil, and spray it evenly with olive oil spray.
- Place the cornflour on a small plate and season with salt and pepper. Place the beaten egg in a small bowl and season with salt. Place the oats on another plate and mix with the paprika and garlic granules.
- Spray the top of the oaty fingers with an even coating of spray oil and bake in the oven for 15–20 minutes, or until cooked through and golden on the outside.
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