Katsu chicken with Japanese Salad

Katsu chicken with Japanese Salad
Schwartz product packaging

Sesame Seed

Product Information

£2.00/unit, 43g

Katsu chicken with Japanese Salad

Prep Time
15 Minutes
Cook Time
20 Minutes
Ingredients
15
Easy Japanese style crumbed chicken with mild curry spices served with a tangy salad.
Ingredients

  • 1 tablespoon oil

  • 2 chicken breasts, skinless, boneless, diced

  • 1 sachet Katsu Crumb

  • 1 large carrot

  • 1/2 cucumber

  • 4 radishes sliced

  • 1 tablespoon rice wine vinegar OR white wine vinegar

  • 1 teaspoon soy sauce

  • 1/2 teaspoon sugar, granulated

  • 1 teaspoon oil

  • 1/2 red onion OR 2 shallots, finely sliced

  • 1 pinch Chilli Flakes

  • 1 pinch Sesame Seed

  • 250 grams (9 ounces) rice, pre-cooked

  • Lemon wedges to garnish

Cooking tip
  1. For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.

COOKING 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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