Katsu Chicken and Bacon Loaded Fries
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Katsu Chicken and Bacon Loaded Fries

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.

Egg(s) not included
Total Time45 minutes
Cooking Time30 minutes


Serving amount

1 pack(s)


(Contains Wheat)

50 grams

Grated Cheese

(Contains Milk)

2 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Korma Curry Paste

2 unit(s)


1 unit(s)


100 grams

Bacon Lardons

1 unit(s)


2 sachet(s)


320 grams

Chicken Breast

1 unit(s)


3 unit(s)


Not included in your delivery

to taste


to taste


to taste





Nutrition Values

Energy (kJ)5353 kJ
Energy (kcal)1279 kcal
Fat66.4 g
of which saturates15.6 g
Carbohydrate111.4 g
of which sugars24.5 g
Dietary Fiber3.2 g
Protein63.9 g
Cholesterol0 mg
Salt6.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish
Baking Sheet with Baking Paper


Make the Chips
  • 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 halfway through.

TIP: Use two baking trays if necessary.

Coat the Cabbage
  • Halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Mix half the aioli with the carrot and cabbage. Season to taste with salt and pepper
  • In a small bowl mix the remaining aioli with the honey and korma paste. Set aside. 
  • Beat one egg (double for 4p) in a separate bowl. In another bowl, season the breadcrumbs with salt and pepper.
Crumb the Chicken
  • Lay the chicken out on a board. 
  • Slice the chicken into 2cm strips. Season with salt and pepper.
  • Dip the chicken first in the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard excess egg.
  • Transfer to a clean plate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry the Chicken
  • 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.

Load the Chips
  • Once the chips are ready, pop them into an oven dish. 
  • 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.
Dish Up
  • 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.
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