What are the main ingredients in Flavourful Chicken Katsu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Blender, Cling Wrap

What is the nutritional information of Flavourful Chicken Katsu?

Calories: 875, Carbs: 158 grams, Fat: grams, Protein: 50.5 grams, Sugar: 34 grams, Salt: 698 grams

How do I prepare Flavourful Chicken Katsu?

HEAVEN: Plate up the rice. Top with the chicken, and cover in the katsu sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste). CHICKEN: While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. SIDES: Roughly shred the rinsed pak choi leaves. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the shredded pak choi and fry until slightly softened, 2-3 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry until charred, 1-2 minutes per side. GO!: Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped coriander, and cover. BLEND: Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting constantly). Stir through the katsu sauce base and the reserved pineapple juice (to taste). Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. Season. If too thick, add warm water in 10ml increments. Cover and set aside. SAUCY: Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced apple until slightly softened, 6-8 minutes (shifting occasionally).

What should be prepared from my kitchen to make Flavourful Chicken Katsu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Blender, Cling Wrap

Flavourful Chicken Katsu

Name: Flavourful Chicken Katsu
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Paper Towel; Blender; Cling Wrap

Sweet and spicy finger-licking katsu curry sauce covering crisp panko-crumbed chicken hits the spot every time. Served on a bed of perfectly cooked jasmine rice and sided with pak choi and charred pineapple rings. Need we say more?

Flavourful Chicken Katsu

with jasmine rice, pak choi & coriander

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Chicken
Cornflour
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chilli
Fresh Chillies
Fresh Coriander
Jasmine Rice
Katsu Sauce Base
Katsu Spice Blend
Onion
Onions
Pak Choi
Panko Breadcrumbs
Tinned Pineapple Rings

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Blender
Cling Wrap

Serves 1

GO!
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped coriander, and cover.
SAUCY
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced apple until slightly softened, 6-8 minutes (shifting occasionally).
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Coat the chicken in the cornflour first, then in the egg, and lastly in the breadcrumbs. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breast until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 160ml of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting constantly). Stir through the katsu sauce base and the reserved pineapple juice (to taste). Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. Season. If too thick, add warm water in 10ml increments. Cover and set aside.
SIDES
Roughly shred the rinsed pak choi leaves. Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the shredded pak choi and fry until slightly softened, 2-3 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry until charred, 1-2 minutes per side.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the katsu sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 100ml
Fresh Coriander - 3g
Onion - 1
Apple - 1
Free-range Chicken Breast - 1
Cornflour - 30ml
Panko Breadcrumbs - 100ml
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Tinned Pineapple Rings - 80g
Pak Choi - 200g

Download the Recipe

Serves 2

GO!
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped coriander, and cover.
SAUCY
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced apple until slightly softened, 6-8 minutes (shifting occasionally).
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 1 egg in a shallow dish with 2 tsp of water. Prepare two more shallow dishes: one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 200ml of boiling water, and the katsu spice blend. Cook until fragrant, 1-2 minutes (shifting constantly). Stir through the katsu sauce base and the reserved pineapple juice (to taste). Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. Season. If too thick, add warm water in 10ml increments. Cover and set aside.
SIDES
Roughly shred the rinsed pak choi leaves. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the shredded pak choi and fry until slightly softened, 2-3 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry until charred, 1-2 minutes per side.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the katsu sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 200ml
Fresh Coriander - 5g
Onion - 1
Apple - 1
Free-range Chicken Breasts - 2
Cornflour - 60ml
Panko Breadcrumbs - 200ml
Fresh Chillies - 2
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Tinned Pineapple Rings - 160g
Pak Choi - 400g

Download the Recipe

Serves 3

GO!
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped coriander, and cover.
SAUCY
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced apple until slightly softened, 8-10 minutes (shifting occasionally).
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ of the sliced chilli (to taste), 260ml of boiling water, and the katsu spice blend. Cook until fragrant, 2-3 minutes (shifting constantly). Stir through the katsu sauce base and the reserved pineapple juice (to taste). Increase the heat to medium-high and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. Season. If too thick, add warm water in 10ml increments. Cover and set aside.
SIDES
Roughly shred the rinsed pak choi leaves. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the shredded pak choi and fry until slightly softened, 2-3 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry until charred, 1-2 minutes per side.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the katsu sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).

Jasmine Rice - 300ml
Fresh Coriander - 8g
Onions - 2
Apples - 2
Free-range Chicken Breasts - 3
Cornflour - 90ml
Panko Breadcrumbs - 300ml
Fresh Chillies - 3
Katsu Spice Blend - 16,25ml
Katsu Sauce Base - 30ml
Tinned Pineapple Rings - 240g
Pak Choi - 600g

Download the Recipe

Serves 4

GO!
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped coriander, and cover.
SAUCY
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced apple until slightly softened, 8-10 minutes (shifting occasionally).
CHICKEN
While the onion mixture is frying, pat the chicken dry with paper towel and place on a chopping board. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Whisk 2 eggs in a shallow dish with 2 tbsp of water. Prepare two more shallow dishes: one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Coat one of the chicken breasts in the cornflour first, then in the egg, and lastly in the breadcrumbs. Repeat with the remaining chicken breasts. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the chicken breasts until golden and cooked through, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
BLEND
Once the onion and apple have softened slightly, stir in ½ the sliced chilli (to taste), 320ml of boiling water, and the katsu spice blend. Cook until fragrant, 2-3 minutes (shifting constantly). Stir through the katsu sauce base and the reserved pineapple juice (to taste). Increase the heat to medium-high and simmer until thickened, 4-5 minutes. Pour into a blender and pulse until smooth. Season. If too thick, add warm water in 10ml increments. Cover and set aside.
SIDES
Roughly shred the rinsed pak choi leaves. Return the pan, wiped down, to a medium heat with a drizzle of oil. When hot, add the shredded pak choi and fry until slightly softened, 2-3 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat with a drizzle of oil. When hot, add the drained pineapple rings and fry until charred, 1-2 minutes per side.
HEAVEN
Plate up the rice. Top with the chicken, and cover in the katsu sauce. Side with the charred pineapple rings and the pak choi. Garnish with the remaining coriander and chilli (to taste).