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!
Looking for another perfect appetiser your guests won’t be able to get enough of? Look no further than the classic all time favourites pigs in blankets!
- 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.