eCook Meal
Flavourful Chicken Katsu
with jasmine rice, pak choi & coriander
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?
Serving guide
Choose your portion size.
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).
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).
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).
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).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R351.55
for 4 servings · R87.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cornflour needs 120 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Pak Choi needs 800 gBaby Pak Choi 200 g 200 g at R44.99 · 4.0× packsR179.96
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Katsu Spice Blend
- Katsu Sauce Base
- Tinned Pineapple Rings
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Flavourful Chicken Katsu?
The preparation time for Flavourful Chicken Katsu with jasmine rice, pak choi & coriander is between 30 and 45 minutes.
What is the total time required to make Flavourful Chicken Katsu with jasmine rice, pak choi & coriander?
The total time required to make Flavourful Chicken Katsu with jasmine rice, pak choi & coriander is between 45 and 60 minutes.
How many servings does Flavourful Chicken Katsu provide?
4 servings
What are the main ingredients in Flavourful Chicken Katsu?
Apple, Chicken, Chicken Breast, Chilli, Cornflour, Fresh Coriander, Jasmine Rice, Katsu Sauce Base, Katsu Spice Blend, Onion, Pak Choi, Panko Breadcrumb, Tinned Pineapple Pieces
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?
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. 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). 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). 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.
What should be prepared from my kitchen to make Flavourful Chicken Katsu?
Apple, Chicken, Chicken Breast, Chilli, Cornflour, Fresh Coriander, Jasmine Rice, Katsu Sauce Base, Katsu Spice Blend, Onion, Pak Choi, Panko Breadcrumb, Tinned Pineapple Pieces
How many calories does Flavourful Chicken Katsu have?
875 calories
How much fat content does Flavourful Chicken Katsu have?
grams