Air Fryer Chicken Tenders & Katsu Curry Sauce
with Salt and Pepper Loaded Chips
- Wheat
- Cereals containing gluten
- Soya
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken, chips and vegetables in the air fryer, then all you need to do is make the curry sauce on the hob. You're set for a fabulous dinner!
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Spring Onion
1 unit(s)
Onion
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
270 grams
British Chicken Mini Fillets
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Salt & Pepper Seasoning
20 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim and thinly slice the spring onion.
Halve, peel and thinly slice the onion.
Place the chips into your air fryer basket. Drizzle with oil, season with salt and pepper, then shake and toss to coat. Spread out in a single layer.
Air fry at 200°C until golden, 18-22 mins. Give the basket a shake halfway through.
Meanwhile, crack the egg (see pantry for amount) into a bowl and whisk.
Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Place the chicken tenders into your air fryer basket. TIP: If your air fryer has more than one drawer, pop the chicken into a second drawer instead. Cook in batches to avoid overcrowding if needed.
Drizzle with oil and air fry at 200°C until cooked through, 12-14 mins.
Turn halfway through. TIP: Air fry for 2-3 mins more if the crumbs are too pale. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chips have 10 mins of cook time remaining, add the pepper, onion, white part of the spring onion and two thirds of the salt & pepper seasoning to the chips. Drizzle with oil and air fry until the veg has softened, 10-12 mins. TIP: Cook in batches if needed.
Meanwhile, pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on medium-high heat.
Stir in the katsu paste. Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
Sprinkle the remaining salt & pepper seasoning over the chicken tenders.
Share the salt and pepper chips and veg between your serving bowls. Top with the chicken tenders.
Spoon over the katsu sauce and scatter over the remaining spring onion to finish.
Serve with the baby leaves on the side with a drizzle of oil.
