Chicken-katsu-asian-slaw

Chicken katsu with Asian-style slaw

A comforting Japanese classic cooked in a spicy coconut sauce

, 24 January 2020

(20 votes)

Chicken katsu with Asian-style slaw
  • 40 Mins

  • Serves: 4

  • Price: £1.74 per serving

Nutritional Info
Each 441g serving contains
  • Energy

    1900KJ

    454KCAL

    23%
  • Fat

    13.2g

    low

    19%
  • Saturates

    3.1g

    low

    16%
  • Sugars

    12.8g

    low

    14%
  • Salt

    1.41g

    med

    24%
1
of your 5-a-day
of your reference intake.
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
  • Preheat the oven to 200C/180C/Gas 6. Line a baking tray with baking paper.

  • Put the chicken breasts between 2 pieces of clingfilm; bash with a rolling pin to flatten to 2cm thick.

  • Put the breadcrumbs and eggs into 2 separate shallow bowls. Season the crumbs with pepper.

  • 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.

  • 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.

  • Heat the katsu sauce in a small pan with a splash of water until just simmering.

  • Slice the chicken and divide between 4 plates with a salad and lime slices. Spoon the sauce over the chicken to serve.