Katsu Chicken and Bacon Loaded Fries
with cabbage slaw
These crispy chips are positively laden with delicious additions. Featuring golden fried chicken, zippy scallions, chilli for bite and a generous side of carrot and cabbage coleslaw, there's something for everyone in this exciting dish.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Breadcrumbs
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
2 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
2 unit(s)
Scallion
1 unit(s)
Chilli
100 grams
Irish Bacon Lardons
1 unit(s)
Carrot
2 sachet(s)
Honey
320 grams
Irish Chicken Breast
1 unit(s)
Cabbage
600 grams
Potatoes
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- In a small bowl mix half the aioli with the honey and korma paste. Set aside.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Mix the remaining aioli with the carrot and cabbage. Season to taste with salt and pepper.
- Beat 1 egg (per 2P) in a bowl. In another bowl, season the breadcrumbs with salt and pepper.
- Lay the chicken out on a board and slice into 2cm strips. Season with salt and pepper.
- Dip the chicken first in the egg and then the breadcrumbs, ensuring it's coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? This is normal due to packaging we use to keep it fresh.
- When the chips have 10 mins left to go, place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
- Once the crumb is golden, set the chicken aside.
- Discard the oil from the pan.
TIP: You want the oil to be hot enough that the chicken fries properly.
- Once the chips are ready, push them together on the tray.
- Top with the chicken then sprinkle over the cheese and bacon.
- Place on the top shelf of the oven until the chicken and bacon are cooked and cheese is melted, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim and thinly slice the scallion.
- Halve the chilli and discard the core and seeds. Finely chop.
- When everything is ready, drizzle the korma curry sauce over the loaded chips.
- Top with the scallion and chilli (use less if you don't like spice).
- Let everyone help themselves to the loaded chips at the table.
- Serve the cabbage and carrot slaw alongside.
