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Recipe By Munch Master

Ref: 645
Heading: Canapes & Nibbles
Cuisine: Japanese
Food Type: Meat
No of Portions: 18
Change no of portions required to :

Ingredients & Prep

   3 Chicken breasts cut each into 6 pieces
   50 g  Panko bread crumbs
   10 g  Sesame seeds
   18 Cocktail sticks or small wooden skewers
   1 Egg white only beaten
   deep fat fry  Vegetable oil
   3 tbsp  Dark soy sauce
   1 tbsp  Runny honey
   1 Lime juiced
  Dipping Sauce
   300 ml  Water
   1 Chicken stock cube or gel pot
   1 Onion small finely chopped
   1 Carrot med peeled & grated
   1 tbsp  Fresh root ginger grated
   2 Garlic cloves finely chopped crushed
   1 tbsp  Medium curry powder
   2 tsp  Plain flour
   1 tbsp  Runny honey


  Step 1
Place chicken pieces in a bowl or plastic bag, add marinade ingredients & mix altogether & leave in the fridge for at lease 4 hours or over night.
  Step 2
Then make the dipping sauce, in a saucepan add the oil, onion, ginger & garlic & fry until soft, add flour & mix in, then add curry powder, carrot, water & honey, mix well & bring to a simmer for 5 mins, then either use a stick/hand blender or pour into a food processor & blitz to a smooth sauce then pour back in to the saucepan.
  Step 3
Pre-heat oil to deep fat fryer to 160'c or use a saucepan & a thermometer filled 5 cm with veg oil, plus pre-heat oven to low 90'c.
  Step 4
Place marinated chick pieces in a bowl, add egg white & coat the chicken to allow the breadcrumb/seeds to stick.
  Step 5
In another bowl mix the breadcrumbs with the sesame seeds, then coat each piece of chicken with the panko/seed breadcrumbs, then deep fat fry for about 8 mins or until golden brown, when cooked place on a baking tray & keep warm in the oven.
  Step 6
Re-heat dipping sauce, if to thick add a little more water, & pour into dipping serving bowl/s.
  Step 7
Take out chicken pieces from the oven & push a stick in each piece & place on a warm serving platter or in a decorated short glass.

Suggestion & Tips

You could use king prawns or pork if you wished.
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