Kid Friendly Chicken Katsu Food

KID-FRIENDLY CHICKEN KATSU

Steps:

• Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
• Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
• Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
• Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
• Serve chicken with the sauce.

CHICKEN KATSU CURRY

Steps:

• Preheat the oven to 180c. Line a baking sheet with parchment paper.
• Place the flour in a bowl, the egg in another bowl and the breadcrumbs on a plate. Coat each of the mini chicken fillets in the flour, dip in the egg and then roll in the breadcrumbs.
• Place each of the chicken pieces on the baking tray and bake in the oven for 25 minutes.
• Meanwhile, in a saucepan fry the onions in a little oil until soft. Add the garlic, curry powder and flour. Stir well and fry for 2 - 3 minutes.
• Add the honey and soy sauce and mix until well combined. Slowly pour in the stock, stirring continuously.
• Simmer for 10 minutes before blitzing with a stick blender or in a stand blender until smooth. If the sauce seems a little thick you can add more stock.
• Serve with rice and vegetables such as cucumber, carrots and sweetcorn.

KIDS' CHICKEN KATSU

Steps:

• Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
• Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
• Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
• Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
• Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
• Do Ahead:
• Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.

KID-FRIENDLY CHICKEN AND BISCUITS

Steps:

• Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream in an 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.
• Drop by tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

KID FRIENDLY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°F.
• Spray a 9 x13 pan with a non-stick spray.
• Prepare linguini according to package directions, adding the salt and olive oil as you begin. (you may also break the pasta in half, if you like)
• As that cooks, begin the sauce mixture. In a small pan, heat the chicken broth just to boiling, and set on medium to simmer.
• Soften the butter in the microwave, using a microwave safe measuring cup.
• Stir the flour into the butter mixture, a spoonful at a time to create a roux.
• Keep stirring and adding flour until it looks like a creamy peanut butter or frosting consistency.
• Add the roux to the chicken broth and stir with a wire whisk. Add pepper, and keep stirring until the mixture is smooth and creamy.
• After you've drained your pasta, add the sauce mixture and toss the sauce mixture throughout the pasta.
• Add 1/2 the linguini to the 9x13 pan. Sprinkle 1/2 the mozzarella cheese all over the top of the pasta. Add half the chicken over the top of that, making sure you divide it evenly over the top. Sprinkle with some Parmesan cheese. Exact measurements do not matter here, just try to be consistent in dividing ingredients all over the dish. (So each serving gets fair amounts of cheese and chicken!).
• Repeat the above steps, adding the rest of the pasta, cheese and chicken.
• Sprinkle the top with Parmesan cheese.
• Place in oven and heat for 30 minutes.