Chicken Katsu Poppers with Sweet Potato Fries
Our take on the classic Japanese dish of Chicken Katsu curry. Small pieces of chicken are coated in egg, flour and Panko breadcrumbs before being fried and served with our mild and sweet Goldfish Japanese curry sauce. Great for sharing.
INGREDIENTS
100g Goldfish Brand Professional
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 |
Serves 4 MAKING THE SAUCE
Add 100g of concentrate to 300/400ml of hot water (depending on the thickness you prefer).
Dissolve thoroughly, bring to the boil and simmer on the hob for approx two minutes, stirring continuously. The sauce is now ready. Keep warm in your bain marie during service. IT’S THAT EASY!
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.
Serve the chicken and sweet potato wedges with the Japanese sauce on the side to dip.
more recipes for your kitchen
Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder