Chicken Katsu
Crispy chicken with a sweet-and-sour sauce and a creamy coleslaw.
About 1 hour
Chicken & poultry
Ingredients
- 600 g chicken breast fillet
- 1 dl cornstarch
- 2 dl gluten-free panko breadcrumbs
- 1 egg
- 2 dl neutral oil, salt, and pepper
KATSUSOUS
- 0.5 dl ketchup
- 0.5 dl Worcestershire sauce
- 0.5 dl oyster sauce
- 1 tbsp granulated sugar
CABBAGE SALAD
- 0.5 head of white cabbage (small)
- 2 tbsp tahini
- 3 tbsp mayonnaise
- 1 tbsp yuzu juice
- 2 garlic cloves
- 1 tsp dark-roasted sesame oil
- 1 tsp sugar
- 2 tsp Japanese soy sauce
- 2 tbsp roasted sesame seeds
SERVING
rice
- 600 g kycklingbröstfilé
- 1 dl majsstärkelse
- 2 dl panko ströbröd glutenfri
- 1 st ägg
- 2 dl neutral olja saltpeppar
KATSUSÅS
- 0,5 dl ketchup
- 0,5 dl worsestershiresås
- 0,5 dl ostronsås
- 1 msk strösocker
KÅLSALLAD
- 0,5 st vitkålshuvud (litet)
- 2 msk tahini
- 3 msk majonnäs
- 1 msk yuzu juice
- 2 st vitlöksklyftor
- 1 tsk sesamolja mörkrostad
- 1 tsk socker
- 2 tsk japansk soja
- 2 msk sesamfrön rostade
SERVERING
ris
Instructions
Cooking Mode
- Mix all the ingredients for the katsusauce in a bowl.
- Shred the head of white cabbage and finely chop the garlic. Mix all the other ingredients in a bowl, then add the white cabbage.
- Slice the chicken tenders crosswise to make them flat. Season the tenders with salt and pepper, then coat them in cornstarch, followed by egg, and finally in panko.
- Cook the rice.
- Fry the chicken fillets in the neutral oil until they are golden brown and cooked through. Then place them on paper towels and season with salt.
- Serve with rice.
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