Serves 4
25 min
Oaty Katsu Chicken Dippers
Recipe GLPRb5f97382db3952
Crispy oat-crusted chicken mini fillets baked until golden, served with a fragrant katsu sauce infused with curry, garlic, and ginger. A Southeast Asian-inspired main that's lighter than traditional fried versions.
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Ingredients
olive oil spray
2 tbsp cornflour
salt and black pepper to taste
1 egg, beaten
100 g porridge oats
½ tsp smoked paprika
½ tsp garlic granules
380 g chicken mini fillets
Directions
Preheat your oven to 220°C (200°C fan/gas 7). Line a baking tray with foil and lightly spray it with olive oil spray to prevent sticking.
Place cornflour on a shallow plate and season with salt and pepper. Pour beaten egg into a small bowl and season lightly with salt. In another shallow plate, combine the oats with smoked paprika and garlic granules.
Working with each chicken mini fillet, coat it in the seasoned cornflour, shaking off any excess. Dip the floured fillet into the beaten egg, then roll it in the oat mixture until fully covered. Arrange the coated fillets on the prepared baking tray in a single layer.
Lightly spray the top of each oat-coated fillet with olive oil spray to help them crisp and brown in the oven.
Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the oat coating is golden brown and crispy.
While the chicken bakes, serve the dippers hot with your favorite katsu sauce on the side for dipping.
