Serves: 4
Chicken Katsu Poppers with Sweet Potato Fries
Ingredients:
- 100g Goldfish Brand Japanese Style Curry Sauce
- 500g sweet potatoes
- 3 tbsp. vegetable oil
- 7 tbsp. cornflour
- 1 tsp. garlic granules
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 tsp. thyme
- 2 eggs
- 120g Panko breadcrumbs
- 400g chicken thighs, skinless and boneless
Method:
- Pre-heat the oven to 200°C. Cut the sweet potatoes into wedges and the chicken into bite-sized chunks. Then, pour the vegetable oil into a large roasting tray and place in the pre-heated oven.
- Meanwhile, combine 3 tbsp. of cornflour with the garlic granules, cayenne pepper, smoked paprika and thyme. Place the sweet potatoes in a zip lock bag then add the cornflour and spice mix.
- Seal, and shake vigorously, ensuring the wedges are evenly coated in the cornflour and spices. Place on the hot roasting tray and roast for 35-40 minutes or until golden brown and crispy.
- In a small bowl, whisk the eggs. Place the Panko breadcrumbs and 4 tbsp. cornflour on two separate plates. Then, toss the chicken in the cornflour to lightly coat, followed by a dipping in the whisked eggs, and finish off by coating in the Panko breadcrumbs. Repeat with each piece of chicken until they are all covered.
- Fill a high-sided, heavy-based saucepan with vegetable oil, so that it reaches 5cm deep, and heat. When the oil is hot (you can test this with a few breadcrumbs) fry the chicken pieces in batches until golden brown and cooked through.
- To make the sauce, tip the Goldfish Brand Japanese Style Curry Sauce into a small saucepan with 300ml of hot water, and heat over a medium temperature until thickened.
- Serve the chicken and sweet potato wedges with the Japanese sauce on the side to dip.
Recipe courtesy of Goldfish Brand Sauces.
Tagged in Recipes