Crispy Chicken Katsu Bowl

Prep time
45min
Cook time
20min
Serves
4

 This recipe uses crumbed chicken breast steaks most deliciously

Ingredients:

Spicy Mayonnaise: 
  • ⅓ cup (80ml) mayonnaise
  • 2 Tbsp (30ml) hot sauce (e.g. Sriracha)
  • 2 tsp (10ml) soy sauce
  • 1 tsp (5ml) honey
Katsu Sauce:
  • ½ cup (125ml) tomato sauce
  • 2 Tbsp (30ml) Worcestershire sauce
  • 1 Tbsp (15ml) soy sauce
  • 1 Tbsp (15ml) honey
 
  • 1 x County Fair Frozen Crumbed Chicken Breast Steak
  • 3-4 cups (750ml-1L) sushi rice, cooked
  • 1 large avocado, thinly sliced
  • 1 small cucumber, sliced into round
  • 1 cup (250ml) shelled edamame beans, blanched 
  • ⅓ cup (80ml) pickled ginger
  • 1 nori sheet, thinly chopped
  • 2 spring onions, thinly sliced
  • 2 Tbsp (30ml) toasted sesame seeds
  • Handful of fresh coriander
  • 1 lime, quartered

Method:

  1. Prepare the spicy mayonnaise: Mix all the ingredients together, then spoon it into a sauce bottle for easy plating. 
  2. Prepare the katsu sauce: Place the ingredients in a saucepan. Stir over a medium heat until it starts to bubble, then remove from the heat and keep aside.
  3. Cook the County Fair Frozen Crumbed Chicken Breast Steaks according to package instructions. 
  4. Divide the warm rice between 4 bowls. 
  5. Once the chicken is cooked, slice each into strips. Lay a steak on each bowl of rice. Drizzle some of the katsu sauce over the chicken and rice. 
  6. Arrange the avocado slices, cucumber, edamame beans, pickled ginger and nori next to the chicken. 
  7. Drizzle the spicy mayo over the chicken. Sprinkle over the spring onion, sesame seeds and fresh coriander. Serve.