Katsu is a classic Japanese dish where the chicken is coated in panko breadcrumbs and fried to give a crispy texture. In this recipe, the chicken is served with udon in a coconut katsu curry sauce. You can also swap the udon for noodles, or serve the sauce on the side with rice.
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Season the flour and sprinkle over the chicken. Dip the chicken in the egg and then in the panko crumbs to evenly coat.
Heat the oil in a frying pan and fry the chicken on a low heat for 10 minutes, turning occasionally until cooked throughout with no pink meat and juices run clear. Remove and keep warm.
Meanwhile, cook the udon noodles in a pan of boiling water for 6 minutes then add the edamame beans for 3 minutes, then drain well.
Wipe the frying pan out with kitchen paper and heat 1 tbsp oil. Fry the carrots and salad onions for 3 minutes, stir in the katsu curry sauce and 100ml water and cook for 1 minute, stir in the noodles and beans and warm through. Serve the noodles topped with the chicken cut into 2cm wide strips.
Typical values per serving when made using specific products in recipe
Energy | 2,286kJ/ 542kcals |
|---|---|
Fat | 12g |
Saturated Fat | 3.4g |
Carbohydrates | 65g |
Sugars | 8.4g |
Fibre | 6.9g |
Protein | 40g |
Salt | 1.7g |
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