This is a banger and one of my favourite meals to make. If you've got some mates coming round, knock this up and they'll be well impressed.

Still searching for what to cook ?

Name: Cheeky Chicken Katsu
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 tablespoon Coconut Oil; 3 Spring onions finely sliced; 1 Celery stick chopped; 1/2 Dessert apple peeled and roughly chopped; 1 tablespoon Coriander chopped; 2 teaspoons Curry powder; Salt and pepper; 100 ml Chicken or vegetable stock; 240 grams Skinless chicken breast fillet; 75 grams Fresh breadcrumbs; 1 Egg white; 200 grams Pre-cooked rice; 1 Red chilli sliced to serve - optional

Find the most delicious recipes here

INGREDIENTS

1 tablespoon Coconut Oil
3 Spring onions ; finely sliced
1 Celery stick ; chopped
1/2 Dessert apple ; peeled and roughly chopped
1 tablespoon Coriander ; chopped
2 teaspoons Curry powder
Salt and pepper
100 ml Chicken or vegetable stock
240 grams Skinless chicken breast fillet
75 grams Fresh breadcrumbs
1 Egg white
200 grams Pre-cooked rice
1 Red chilli ; sliced to serve - optional

INSTRUCTIONS

Melt half of the coconut oil in a saucepan over a medium heat. Add the spring onions, celery, apple and coriander and fry for 1 minute. Throw in the curry powder and a good pinch of salt and continue to stir-fry for 45 seconds. Pour in the stock and bring to a boil before before simmering for 10 minutes.

While the sauce is cooking, place the chicken breast between two pieces of cling film, or even better two pieces of baking parchment, on a chopping board. Using a rolling pin, saucepan or any other blunt instrument, bash the breast until it is about 1.5cm thick all over - this is a decent workout. Slide the beaten chicken to one side.

Next, pour the breadcrumbs into a bowl. Whisk up the egg white until it is a little frothy, then dip the flattened chicken into the egg and then straight into the breadcrumbs. Push the crumbs into the chicken so that as many stick to it as possible.

Melt the remaining coconut oil in a frying pan over a medium to high heat and cook the chicken for 3 minutes on each side, by which time it should be fully cooked through - check by slicing into the thickest part to make sure the meat is white all the way through, with no raw pink bits left. This is a good time to zap your rice in the microwave according to the packet instructions.

When you sauce has simmered for 10 minutes, blitz the ingredients using a blender until smooth. Taste and season with a little more salt and pepper if needed.

Slice the chicken and serve up with the rice topped with the yummy sauce and, if using, a sprinkling of fiery red chilli slices.

NOTES

Alert editor

Cheeky Chicken Katsu

1 tablespoon Coconut Oil
3 Spring onions finely sliced
1 Celery stick chopped
1/2 Dessert apple peeled and roughly chopped
1 tablespoon Coriander chopped
2 teaspoons Curry powder
 Salt and pepper
100 ml Chicken or vegetable stock
240 grams Skinless chicken breast fillet
75 grams Fresh breadcrumbs
1 Egg white
200 grams Pre-cooked rice
1 Red chilli sliced to serve - optional

Melt half of the coconut oil in a saucepan over a medium heat.  Add the spring onions, celery, apple and coriander and fry for 1 minute.  Throw in the curry powder and a good pinch of salt and continue to stir-fry for 45 seconds.  Pour in the stock and bring to a boil before before simmering for 10 minutes.

While the sauce is cooking, place the chicken breast between two pieces of cling film, or even better two pieces of baking parchment, on a chopping board.  Using a rolling pin, saucepan or any other blunt instrument, bash the breast until it is about 1.5cm thick all over - this is a decent workout.  Slide the beaten chicken to one side.

Next, pour the breadcrumbs into a bowl.  Whisk up the egg white until it is a little frothy, then dip the flattened chicken into the egg and then straight into the breadcrumbs.  Push the crumbs into the chicken so that as many stick to it as possible.

Melt the remaining coconut oil in a frying pan over a medium to high heat and cook the chicken for 3 minutes on each side, by which time it should be fully cooked through - check by slicing into the thickest part to make sure the meat is white all the way through, with no raw pink bits left.  This is a good time to zap your rice in the microwave according to the packet instructions.

When you sauce has simmered for 10 minutes, blitz the ingredients using a blender until smooth.  Taste and season with a little more salt and pepper if needed.

Slice the chicken and serve up with the rice topped with the yummy sauce and, if using, a sprinkling of fiery red chilli slices.

Add Photo

peterhuzzey

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (447g)
Recipe Makes: 1 Servings

Calories: 560
Calories from Fat: 176 (31%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 13.1g	65 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.3g
Cholesterol 3mg		1 %
Sodium 871mg		30 %
Potassium 873.6mg		23 %
Total Carbohydrate 80.3g		24 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 71.8g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 560

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe