Build Your Own: Crispy Chicken Katsu Donburi
Put together individually and enjoy together!
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Soya
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Crispy Chicken Katsu Donburi come with optional katsu sauce, soy dressed edamame beans, slaw and spring onion.
Ingredients
150 grams
Sushi Rice
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
15 milliliter(s)
Rice Vinegar
64 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Fresh Edamame Beans
(Contains: Soya)
1 unit(s)
Spring Onion
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pour the water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.
Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, sandwich each chicken breast between two pieces of baking paper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, in a medium bowl, mix together the rice vinegar and mayo. Stir in the sliced carrot and cabbage mix and season with salt and pepper.
In another small bowl, mix the soy sauce and edamame beans. Set both bowls aside for now.
Trim and thinly slice the spring onion.
Just before everything's ready, pour the water for the sauce (see pantry for amount) into a small saucepan, bring to the boil on medium-high heat. Stir in the katsu paste.
Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
Build your own: Bring everything to the table and everyone can add the toppings they like best to the sticky rice - fried chicken, katsu sauce, soy edamame, spring onion and tangy slaw.
