real-time-recipes

Chicken Katsu Bowl

November 05

Get ready for a crunch-tastic chicken experience with a kick! This dish brings together crispy, golden chicken breasts with a spicy sauce that’ll have your taste buds dancing. The panko breadcrumbs give that extra crunch we all crave, while the curry-infused sauce adds a unique twist. Don’t forget about the vibrant veggies—radishes, red cabbage, and cucumber not only add colour but also a refreshing crunch that complements the rich flavours.

Serves 2
40 mins

Method

1. Firstly, wash the rice and place into rice cooker with water and pinch of salt - use one cup of rice to two cups of water - any vessel works. Turn on your rice cooker and leave to cook
2. Get some oil into a deep sided frying pan and place on a medium heat. Bash the chicken breasts between two sheets of baking paper using a rolling pin until they are slightly flattened and are the same thickness throughout. Season them with salt and pepper.
3. Assemble plain flour in one bowl, beat eggs together in another, and put panko breadcrumbs in a third bowl. Season the flour with salt and pepper, then dip the flattened chicken breasts in the flour, then the egg then finally the breadcrumbs
4. Place the coated chicken into the oil. Fry for about 5 - 6 minutes each side, until the chicken reaches an internal temperature of 75°C.
5. For the gomashio, toast the sesame seeds in a pan, add the nori sheet to toast as well then tip into a pestle and mortar or a small food processor. Add 1 tsp salt then crush to a coarse powder.
6. Thinly slice the radishes and place into ice water, thinly slice the spring onions and do the same. Slice the red cabbage and cucumber and season with a little lime juice and salt.
7. When the chicken is golden and cooked through, remove from pan and rest for 5 minutes
8. Just enough time to melt the butter into a small saucepan, add the curry powder and cook out for a few minutes. Add to a bowl and mix with the rest of the ingredients for the spicy sauce.
9. To serve, slice the chicken and serve in bowls with the rice, radishes, red cabbage, cucumber, spring onions, seaweed, sesame gomashio and spicy sauce.

2 chicken breasts

2/3 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

For the spicy sauce:

2/3 cup mayonnaise

1 teaspoon curry powder

2 tablespoons butter

1 teaspoon light soy sauce

1 tablespoon sriracha

Juice of 1 lime (use half for the sauce and cut the other half into wedges to serve)

For the gomashio:

1 nori sheet

2 tbsps sesame

1 tsp salt

To serve:

1 ¾ cups basmati rice, washed

3 radishes

¼ head red cabbage

2 baby cucumbers

3 green onions (spring onions)

Sea salt & freshly ground black pepper to taste

2 chicken breasts

75g plain flour

2 eggs

80g panko breadcrumbs

For the spicy sauce:

150g mayonnaise

1 tsp curry powder

25g butter

1 tsp light soy sauce

1 tbsp sriracha

Juice of a lime – use ½ for sauce, cut remaining ½ into wedges to serve