Crispy Chicken Tenders & Katsu Curry Sauce
with Salt and Pepper Loaded Chips
- Wheat
- Cereals containing gluten
- Soya
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chips and vegetables in the oven, then all you need to do is fry the chicken and 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
1 sachet(s)
Salt & Pepper Seasoning
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
270 grams
British Chicken Mini Fillets
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
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
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, 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.
When the chips are halfway through cooking, 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 return to the oven until the veg has softened, 14-15 mins.
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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken mini fillets in the pan.
Season with salt and pepper and fry until browned on each side and cooked through, 12-14 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the remaining salt & pepper seasoning for the last min of frying.
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.
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.
