Crispy Chicken katsu with Japanese slaw Salad
asianLovers
| Prep-time | Bake-time | |
|---|---|---|
| 20 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the Chicken Katsu:
- 2 pieces Chicken breasts (5 pieces, 1200g total) (thin fillets or horizontally sliced in half
- 1 tsp Maldon Sea Salt
- 1 tsp Maldon Ground Pepper
- 150g All-purpose flour (Caputo)
- 3 Free-range eggs (6 pieces)
- 1 pack Panko breadcrumbs (227g)
- Sunflower oil or vegetable oil for frying
- Ingredients for the Japanese Slaw:
- 2 cups Green cabbage, thinly sliced*
- 1 cup Red cabbage, thinly sliced*
- 1 Carrot (750g, grated)
- 2 pieces Alion Fresh spring onions (150g, finely chopped)
- ½ pack Alion Fresh cilantro (only the leaves)
- 1 tbsp Toasted sesame oil (125ml)
- 1 tbsp Kikkoman Soy sauce (150ml)
- For the Dressing Sauce:
- 2 tbsp Rice vinegar*
- 1 tbsp Kikkoman Soy sauce (150ml)
- 1 tbsp Honey or maple syrup
- 1 tbsp Toasted sesame oil (125ml
- 1 tsp Fresh ginger, grated*
- ½ tsp Dijon mustard (200g)
METHOD
1.Season the chicken fillets with salt and pepper. Coat each fillet first with flour, then dip into the beaten egg, and finally coat with panko breadcrumbs.
2. Heat the oil in a frying pan and fry the chicken over medium-high heat for 3–4 minutes on each side, until it becomes crispy and golden brown.
3. Remove the chicken and place it on absorbent paper to drain excess oil.
4. For the slaw, mix all the vegetables in a large bowl. Add the soy sauce and sesame oil, and toss everything together.
5. In a smaller bowl, mix all the dressing ingredients.
6. Serve the chicken with the slaw and the dressing.
Kali Orexi!
*This product is not available at foodhaus stores
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