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.
- 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
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.
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.
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.
Top tip for making Chicken Katsu Skewers
The katsu dip can also be used as a curry sauce – serve with panko-coated chicken and rice.
You might also like...