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.
Categories
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