McCormick Katsu Crumb Style Street Food Seasoning 25g
An aromatic Japanese inspired Street Food seasoning with panko crumbs, turmeric & soy sauce. Be Creative For a Japanese inspired coating sprinkle over chicken breasts, pork fillets or salmon brushed with a little oil before baking Shake over green prawn or chicken skewers brushed with a little oil before grilling Toss cauliflower florets with a little oil, then sprinkle over the seasoning and bake until crisp RECIPE INSPIRATION Katsu Chicken with Japanese Salad Serves 4 people | Prep-time 15 minutes | Cooking time 20 minutes Ingredients 2 skinless chicken fillets, sliced in half horizontally 1 tbsp oil 1 x 25g sachet McCormick Katsu Crumb Street Food 1 large carrot, shredded into strips 1 Lebanese cucumber, shredded into strips 5 radishes, thinly sliced 2 tbsp (40mL) rice wine vinegar OR white wine vinegar 2 tsp (10mL) soy sauce 1 tsp sugar 2 tsp (10mL) oil 4 spring onions, finely sliced Pinch McCormick Chilli Flakes Pinch sesame seeds 450 g pre-cooked rice (heat as per pack directions) Lemon wedges to garnish Directions 1. Pre-heat the oven to 200°C (180°C fan forced). 2. Place chicken breasts onto a board, cover with plastic wrap and pound with a rolling pin or meat tenderiser until around 1.5cm even thickness. 3. In a small bowl coat the chicken breasts in the oil and allow any excess to drip off. Empty the Katsu Crumb Street Food Seasoning onto a plate, then press chicken slices down to coat each side in the seasoning before placing onto a non-stick baking tray and then into the oven for 20 minutes or until cooked through. 4. In a large bowl combine vinegar, soy, sugar, oil and the sliced spring onions, mixing well. Add the carrot, cucumber and radish and toss to combine. To serve; divide the salad between 4 bowls and top with chilli flakes and sesame seeds. Serve with sliced chicken heated rice, and lemon wedges.
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