Chicken Katsu Salad Recipe

In a medium bowl add ketchup worcestershire sauce shoyu sugar and mirin.

Greek salad recipe donna hay. To serve place noodles on a serving plate. Add chicken stock oyster sauce and sesame oil and bring back to a simmer. For the katsu sauce.

For the salad pull a veg peeler down the length of the cucumber and carrot to create ribbons. Whisk the ketchup worcestershire brown sugar soy sauce and garlic powder in a bowl until smooth. Top with coleslaw mixture then chicken.

Add back reserved chicken vegetables to the sauce and stir through until sauce completely coats all ingredients. The chicken should be about inch thick. Make the katsu sauce.

In a small bowl coat the chicken breasts in the oil and allow any excess to drip of. Cut diagonally into 1cm slices. Form a slurry with the cornflour and water and slowly stir through the sauce allowing it to thicken.

3 minutes on medium high heat pretty much blackened my panko crumbs. Mix with the lettuce chilli sauce lime juice and coriander. Combine tonkatsu sauce with dressing in a small jug.

I slice the chicken breast to three or four thin fillets instead of pounding them the only thing i would suggest is to pre heat the oil on medium heat then reduce it to low medium for the actual frying. Cook chicken according to packet directions. Drizzle with remaining sauce mixture and mayonnaise.

Use four bundles of the noodles then store remaining noodles in an airtight container for another use. You need to buy a 375g packet of noodles for this recipe. Salad is best served as soon as its prepared.

Fry for 2 mins add the katsu sauce and simmer for 3 4 mins to heat through. 2 make the chicken. Katsu carry sauce see above 2 skinless chicken breasts 50g plain flour 2 eggs lightly beaten 100g panko breadcrumbs 75ml vegetable oil for deep frying 40g mixed salad leaves.

Drizzle mayonnaise over salad. Sprinkle with chilli flakes. Spoon over the katsu sauce and beansprouts.

Allowing it to reduce slightly. Place wombok carrot cucumber onions and chicken in a large bowl. Remove chicken and place on a paper towel or a cooling rack set over a cookie sheet to catch excess oil.

Empty the katsu crumb street food seasoning onto a plate then press the diced chicken down to coat each side in the seasoning before threading onto skewers then placing onto a non stick baking tray and then into the oven for 20 minutes or until cooked through. Divide the rice between 6 plates and top with chicken slices.