Katsu Curry Loaded Chippy Chips

Cooks In
Cooking Time 35


Scotty Brand Chippy Chips
2 Chicken Thighs
Togarashi (sub for chilli powder or omit for less heat)
Garnish: Coriander/ parsley, toasted sesame seeds

1 Onion, diced
½ Leek, sliced
1 Large Carrot, diced
4 Garlic Cloves, diced
Knob Ginger, minced
1 heaped tbsp curry powder
1 tsp garam masala
1 tbsp tomato puree
1 tbsp flour
750 ml chicken or veg stock
2 tbsp soy sauce
1 tsp honey
1 tbsp rice wine vinegar

Quick Pickles:
Mixed veg/ aromatics, finely sliced (I used carrot, white cabbage, spring onion, cucumber, chilli's
and ginger)
Rice Wine Vinegar to just cover
Soy Sauce, to taste
Pinch of Sugar


  1. To make the sauce, preheat a pan over low/ medium heat with some oil. Sauté the veg, garlic and ginger until very soft and caramelised. This will take about 15 minutes, be patient here this is key to give depth of flavour to the sauce.

  2. Add the spices, tomato puree and flour and fry for 5 more minutes, stirring constantly until deeper in colour and smelling amazing.

  3. Add the stock, honey and soy and simmer for 15 minutes to let the flavours come together.

  4. Add the vinegar and blend until smooth. Adjust the consistence and seasoning to your liking.

  5. Meanwhile air fry the chicken thighs, and set aside.

  6. Cook the Scotty Brand Chippy Chips for 20 minutes at 200C in an air fryer until golden and crispy.

  7. For the pickles combine all the ingredients in a bowl and set aside for at least 15 minutes to quick pickle.

  8. Then assemble by adding the chips to a serving dish. Drizzle with the sauce, scatter over the shredded chicken, quick pickles, coriander and toasted sesame seeds then enjoy! You can serve a pot of extra sauce on the side for dipping!

Recipe created and photographed by @sophies_slice


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