Chicken Katsu Nuggets

Chicken Katsu Nuggets
  • 4 servings
  • 20 minutes to prepare
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Ingredients

  • 400g chicken mini fillets
  • Salt and pepper, to taste
  • 1tsp madras curry powder
  • 50g plain flour
  • 2 eggs, beaten
  • 50g panko breadcrumbs
  • 1tbsp vegetable oil
  • 200g katsu sauce
  • 4 lime wedges

Instructions

Method:

  1. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 5.
  2. Cut the mini fillets in half and season with a little salt, pepper and the madras curry powder.
  3. Place the flour, beaten eggs and panko breadcrumbs in separate bowls and begin to pass the chicken pieces through the flour first, then egg, then breadcrumbs.
  4. Lightly oil a baking tray and place the breaded chicken pieces onto the tray and bake for 8-10 minutes until fully cooked.
  5. Serve with warm katsu sauce and lime wedges.

Chef’s Tip:

Swap out the chicken for pieces of cod, seabass or seasonal vegetables like squash or courgette and use the same method and cooking times.