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Katsu chicken with Japanese Salad
Ingredients
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1 tablespoon oil
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2 chicken breasts, skinless, boneless, diced
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1 sachet Katsu Crumb
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1 large carrot
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1/2 cucumber
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4 radishes sliced
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1 tablespoon rice wine vinegar OR white wine vinegar
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1 teaspoon soy sauce
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1/2 teaspoon sugar, granulated
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1 teaspoon oil
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1/2 red onion OR 2 shallots, finely sliced
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1 pinch Chilli Flakes
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1 pinch Sesame Seed
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250 grams (9 ounces) rice, pre-cooked
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Lemon wedges to garnish
Key Products
- For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 In a small bowl coat the chicken breasts in the oil and allow any excess to drip of. Empty the Katsu Crumb Street Food Seasoning onto a plate, then press the diced chicken down to coat each side in the seasoning before threading onto skewers, then placing onto a non-stick baking tray and then into the oven for 20 minutes, or until cooked through.
- 3 Meanwhile for the salad shred the carrot and cucumber into long thin strips using a julienne peeler, spiraliser or alternatively use a grater. Place into a large bowl with the radishes. To make the dressing combine vinegar, soy, sugar, oil and the sliced onions then pour over the carrot & cucumber and combine.
- 4 To serve divide the salad between 2 bowls and top with Crushed Chillies and Sesame Seeds. Serve with rice, chicken and lemon wedges.
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