Recipes
Chicken katsu with Asian-style slaw
A comforting Japanese classic cooked in a spicy coconut sauce
A comforting Japanese classic cooked in a spicy coconut sauce
(21 votes)
Cook: 40 Mins
Serves: 4
Price: £1.74 per serving
Nutritional Information
Each 441g serving contains
Energy
1901kj
454kcal
1901kj
454kcal
23%
Fat
13.2g
13.2g
Med
19%
19%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
12.8g
12.8g
High
14%
14%
Salt
1.41g
1.41g
Med
24%
24%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
431kj/103kcal
Typical energy values per 100g:
431kj/103kcal
Ingredients
600g chicken breasts
115g plain breadcrumbs
2 eggs, beaten with 1tbsp water
1tbsp rapeseed oil
½ Chinese leaf, chopped
1 carrot, cut into matchsticks
100g radishes, thinly sliced
½ cucumber, cut into matchsticks
3 spring onions, sliced
10g coriander, chopped
Zest and juice 1 lime, plus slices to serve (optional)
2 x 170g packs Asda Katsu Curry Stir-fry Sauce
Method
1
Preheat the oven to 200C/180C/Gas 6. Line a baking tray with baking paper.
2
Put the chicken breasts between 2 pieces of clingfilm; bash with a rolling pin to flatten to 2cm thick.
3
Put the breadcrumbs and eggs into 2 separate shallow bowls. Season the crumbs with pepper.
4
Dip the chicken in the egg, then the crumbs, pressing down to stick. Put on the tray and brush with the oil. Bake for 23-25 mins until golden and cooked through.
5
For the slaw, put all the veg in a large bowl. Add the coriander, lime juice and zest and toss together. Cover and chill for 15 mins.
6
Heat the katsu sauce in a small pan with a splash of water until just simmering.
7
Slice the chicken and divide between 4 plates with a salad and lime slices. Spoon the sauce over the chicken to serve.