Chicken katsu dippers recipe
Kids will love dipping these homemade chicken dippers into katsu sauce. Serve with cucumber sticks on the side for a fun lunch!
See method- Serves 2
- 20 mins to prepare and 20 mins to cook
- 349 calories / serving
Ingredients
- 1 British chicken breast fillet, cut into 1cm strips
- 3 tbsp plain flour
- 1 egg, lightly beaten
- 1 slice H. W Nevill’s wholemeal bread, whizzed into breadcrumbs
- 2 tsp vegetable oil
- 1 brown onion, roughly chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp mild curry powder
- ½ chicken stock cube, dissolved in 300ml boiling water
- ¼ cucumber, cut into batons
Each serving contains
- Energy
- 1470kJ 349.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 38.0gProtein 28.6gFibre 5.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking parchment.
- Dip the chicken strips in 2 tbsp flour, then the egg followed by the breadcrumbs so they are evenly coated. Lay on the baking tray in a single layer, drizzle with 1 tsp oil. then bake for 20 mins until golden and cooked throughout.
- Meanwhile, heat the remaining 1 tsp oil in a saucepan over a medium-high heat. Add the onion, carrot and garlic, stir, then cook for 5 mins. Mix in the curry powder, 1 tbsp plain flour and the stock, whisk to smooth, bring to the boil, cover with a lid and simmer for 10 mins, stirring frequently, until the carrot is soft. Remove from the heat, blend until smooth.
- Pour the sauce into 2 bowls, serve the chicken goujons and cucumber on a plate for dipping.
- See more Easy children's recipes
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
