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Chicken Katsu & Brown Rice Bowls

Chicken Katsu & Brown Rice Bowls
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 10.68 dollar
Difficulty level: 3 out of 4

12 Ingredients

Number of servings
4
  • 1/4 green cabbage, thinly shredded
  • 1 Lebanese cucumber, sliced at an angle
  • 1 bunch radish, thinly sliced
  • 4 spring onions, thinly sliced
  • 550grams chicken breast schnitzel
  • 80grams pickled ginger (to serve)
  • 1/3 cup kewpie Japanese mayonnaise
  • 1 lemon, juiced
  • 500grams microwave brown rice
  • 40grams medium heat golden curry sauce mix
  • 1 cup sunflower oil (to shallow fry)
  • 2 cup panko breadcrumbs

Method

Step 1 of 4

Toss chicken in mayonnaise and coat in breadcrumbs. Heat 1cm of oil in a large frying pan over high heat. Cook chicken, in batches, for 10 minutes, turning halfway, or until golden and cooked through. Drain on paper towel-lined plate and set aside.

Step 2 of 4

Drain oil into a heatproof bowl and return pan to heat. Add curry sauce mix and 2 cups water and whisk until smooth. Cook for 2 minutes or until thickened.

Step 3 of 4

Meanwhile, heat rice following packet instructions. Toss radish and cucumber with lemon juice.

Step 4 of 4

Divide rice and cabbage between bowls. Slice chicken and add to bowls with onion, and spoon over some curry sauce. Serve with radish, cucumber, ginger and remaining sauce.

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