Kynigos says: “I ALWAYS have spare katsu sauce in the freezer for rainy days; it’s so easy and convenient to make a double batch. But you don’t have to just serve it the standard way on top of breaded chicken and rice – I wanted to shake things up by serving the katsu chicken on top of loaded fries instead and, my god, it didn’t disappoint.”

Serves 2

Prep: 30 minutes

Cook: 14-16 minutes

Ingredients

400g potatoes (unpeeled), cut into fries
salt and pepper, to taste
2 skinless, boneless chicken
breasts (300g total)
1 tsp curry powder
1 egg, beaten
35g panko breadcrumbs
non-stick cooking spray
½ onion, finely diced
1 medium carrot, thinly sliced
1 garlic clove, minced
2 tsp curry powder
1 tsp garam masala
2 tsp plain flour
300ml chicken stock
1 tsp soy sauce
10g honey
coriander leaves
sliced red chill

Method

For the fries, soak the potato in cold water for 30 minutes or, if you don’t have the time, rinse under cold water to remove the starch. Dry, season well with salt and pepper, then spray the air fryer crisper plate with oil spray. Place the fries in a single layer (do it in batches or separate drawers if needed), spray with oil and air-fry at 200°C for 10–12 minutes or until golden and cooked, shaking them halfway.

Butterfly the chicken breasts, then tenderise by gently bashing with a rolling pin, with a piece of clingfilm over the chicken. Season with salt, pepper and the curry powder, dip into the beaten egg, then in the panko. Spray with oil spray and air-fry at 180°C for 7 minutes, flip them over, spray again and cook for a further 7 minutes or until cooked.

Meanwhile, for the katsu sauce, spray a pan with oil spray over a low to medium heat, then add the onion, carrot and garlic and fry for a few minutes to soften. Add in your spices and flour and cook for a minute, then pour in the stock, soy sauce and honey. Simmer for around 10 minutes or until the carrots are tender, then blend in a food processor or using a stick blender, until smooth.

Slice the chicken and assemble on top of the fries, along with a good drizzle of the katsu sauce, topped with coriander and red chilli, if you like.

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