Chicken Katsu Skewers recipe

Our chicken katsu skewers will be great for your gathering – they’re a fun twist on the popular Japanese dish.

Chicken katsu has taken the world by storm. Usually served as a curry with sliced panko breadcrumb coated chicken and tonkatsu sauce, we’ve mixed it up by making succulent chicken katsu skewers to plunge in to a tonkatsu dip. To get the perfect sauce, make sure you chop up the onion and carrot as small as possible – if you find it easier use a food processor on pulse until they’re both chopped up nicely. Your guests are sure to love these.

Ingredients

• 3 chicken breasts
• 3tbsp soy sauce
• 2tbsp honey
• 1 lime, juiced
• 1tbsp vegetable oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• Thumb-size piece fresh root ginger, peeled and grated
• 2 garlic cloves, crushed
• 1tbsp medium curry powder
• 1tbsp plain flour
• 1tbsp mango chutney or honey
• 500ml (16 oz) chicken stock
• You will need:
• wooden skewers, soaked in water

Method

1. Slice the chicken into strips – it should make around 18 – and marinade in 2tbsp soy sauce, the honey and the lime juice. Chill for 20 mins.
2. Heat the oil in a large frying pan. Fry the onion, carrot and ginger until soft and slightly golden. Add the garlic and curry powder and cook for a further couple of mins. Stir in the our and mango chutney/honey and pour in the chicken stock. Bring to the boil, reduce the heat and simmer for 15-20 mins or until thickened to a dip consistency. Remove from the heat and set aside.
3. Heat oven to 180C/Gas 4. Place each chicken strip onto a skewer and set on a baking tray. Bake for 10-15 mins or until the chicken is cooked through but not dry. You can brush any juices from the tray over the skewers before serving. Serve on a tray with the katsu dip.

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