Pan-Fried Chicken Katsu Tenders
with Sesame Sweet Potato Wedges and Fresh Green Salad
- Sesame
- Wheat
- Cereals containing gluten
- Sulphites
- Soya
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the crispy chicken on the hob and bake the sweet potato wedges in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Sweet Potato
5 grams
Black Sesame Seeds
(Contains: Sesame May be present: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
270 grams
British Chicken Mini Fillets
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the black sesame seeds then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn 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 and mix in the Indonesian style spice mix.
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.
Meanwhile, trim the cucumber and slice into 1cm thick rounds.
In a large bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
Pour the water for the sauce (see pantry for amount) into a small saucepan, then 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.
When everything's ready, add the cucumber and baby leaves to the dressing and toss together.
Share the chicken tenders between your serving plates. Serve the salad and sweet potato wedges alongside with mayo (see pantry for amount) for dipping.
Spoon the katsu sauce over the tenders to finish.
