Katsu chicken with Japanese Salad

Katsu chicken with Japanese Salad

Katsu chicken with Japanese Salad

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


  • 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.