Kid Friendly Chicken Katsu Recipes

CHICKEN KATSU CURRY

Steps:

• Preheat the oven to 180c. Line a baking sheet with parchment paper.
• Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
• Place each of the chicken pieces on the baking tray and bake in the oven for 25 minutes.
• Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
• Add the honey and soy sauce and mix until well combined. Slowly pour in the stock, stirring continuously.
• Simmer for 10 minutes before blitzing with a stick blender or in a stand blender until smooth. If the sauce seems a little thick you can add more stock.
• Serve with rice and vegetables such as cucumber, carrots and sweetcorn.

KID-FRIENDLY CHICKEN KATSU

Steps:

• Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
• Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
• Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
• Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
• Serve chicken with the sauce.

KIDS' CHICKEN KATSU

Steps:

• Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
• Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
• Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
• Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
• Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
• Do Ahead:
• Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.