Katsu Chicken Bowl

Katsu Chicken Bowl

Katsu Chicken Bowl is a delicious embellished twist on the traditional Katsu curry, with crunchy cucumber and zingy ginger.

  • 30 mins
  • Medium
  • Mains
  • 2 Servings

Ingredients

  • 2 Chicken Breasts
  • 50g Yutaka Panko Breadcrumbs
  • 1 egg
  • 60g Plain flour
  • 100g Yutaka Curry Block (Made into sauce)
  • 3/4 Cucumber
  • 1 Carrot
  • 2 Servings Cooked Rice
  • Yutaka Sushi Ginger
  • 2 Tbsp Sesame Oil

Directions

  1. Put your flour, egg and panko breadcrumbs into seperate bowls. Season all with salt and pepper.
  2. Chop your chicken into slices and dip each piece into the flour, followed by eggs and then panko. Put them all on a baking tray.
  3. Drizzle with sesame oil and then cook for 25 minutes in the oven at 180c.
  4. Whilst the chicken is cooking, grate the carrot and chop your cucumber.
  5. Make your curry block into sauce as per the packet instructions.
  6. Serve your crispy chicken on a bowl of rice, with sauce and garnish with the carrot, cucumber and sushi ginger.

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