Oaty Katzu Chicken Dippers

Crispy oven-baked chicken mini fillets coated in oats, paprika and garlic, served with a quick coconut curry peanut katsu sauce thickened lightly with cornflour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C (200°C fan/gas mark 7), line a baking tray with foil and spray it evenly with olive oil spray.

Step 2

Place the cornflour on a small plate and season with salt and pepper. Place the beaten egg in a small bowl and season with salt. Place the oats on another plate and mix with the paprika and garlic granules.

Step 3

Dust the mini fillets in the cornflour, then dip them in the egg, and finally roll the fillets in the oats to coat. Place them on your prepared baking tray.

Step 4

Spray the top of the oaty fingers with an even coating of spray oil and bake in the oven for 15–20 minutes, or until cooked through and golden on the outside.

Step 5

While the chicken cooks, make the katzu sauce. Heat the coconut oil in a small saucepan over a medium heat, add the curry powder and garlic and ginger paste and cook for 1 minute until fragrant.

Step 6

Add the remaining sauce ingredients, except the cornflour, and heat through until hot. Whisk in the cornflour mixture and allow to thicken a little before removing from the heat.

Step 7

Serve the dippers with the sauce on the side.