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CHICKEN KATSU POPPERS AND SWEET POTATO FRIES
100g Goldfish Brand Japanese Style Curry Sauce
500g sweet potatoes
3 tbsp. vegetable oil
7 tbsp. cornflour
1 tsp. garlic granules
1 tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. thyme
120g Panko breadcrumbs
400g chicken thighs, skinless and boneless
2. Meanwhile, combine 3 tbsp. of cornflour with the garlic granules, cayenne pepper, smoked paprika and thyme. Place the sweet potatoes in a zip lock bag then add the cornflour and spice mix. Seal, and shake vigorously, ensuring the wedges are evenly coated in the cornflour and spices. Place on the hot roasting tray and roast for 35-
3. In a small bowl, whisk the eggs. Place the Panko breadcrumbs and 4 tbsp. cornflour on two separate plates. Then, toss the chicken in the cornflour to lightly coat, followed by a dipping in the whisked eggs, and finish off by coating in the Panko breadcrumbs. Repeat with each piece of chicken until they are all covered.
4. Fill a high-
5. To make the sauce, tip the Goldfish Brand Japanese Style Curry Sauce into a small saucepan with 300ml of hot water, and heat over a medium temperature until thickened.
6. Serve the chicken and sweet potato wedges with the Japanese sauce on the side to dip.