Hauptgericht
Crispy Chicken Katsu Bowl
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Crispy Chicken Katsu Bowl
rezept von
halfbakedharvest
@halfbakedharvest
5 Rezepte
6 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chicken breast (thinly sliced or pounded thin)Fleisch600 g
tamari (for the marinade)Vorräte60 ml
green onions (thinly sliced)Obst & Gemüse3 Stücke- sesame oilVorräte15 ml
- panko bread crumbsBackwaren120 g
- frying oil (for pan frying)Vorräte120 ml
soy sauceVorräte30 ml- edamame (shelled, toasted)Obst & Gemüse200 g
- mayonnaiseVorräte80 g
- sriracha (for the spicy mayo)Vorräte20 ml
rice (cooked)Getreide300 g
avocado (sliced)Obst & Gemüse1 Stück
cucumber (thinly sliced for the cucumber salad)Obst & Gemüse1 Stück- rice vinegar (for the cucumber salad)Vorräte15 ml
pro Portion
Nährwerte
813kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 44 g
- Fett
- 38 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Bratpfanne
Stielkasserolle
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Combine the tamari, green onions and sesame oil in a bowl.
- Add the chicken and toss to coat, then let it marinate.
- Schritt 2
Bread the chicken
- Coat each piece of chicken generously with the panko bread crumbs, pressing so they stick.
- Schritt 3
Pan fry until crispy
- Heat the frying oil in a skillet over medium heat.
- Fry the breaded chicken until golden and crispy on both sides, then drain.
- Schritt 4
Toast the edamame
- Toss the edamame with the soy sauce in a hot pan until lightly toasted.
- Schritt 5
Make the spicy mayo
- Stir the mayonnaise and sriracha together until smooth.
- Schritt 6
Make the cucumber salad
- Toss the sliced cucumber with the rice vinegar.
- Schritt 7
Assemble the bowls
- Spoon the cooked rice into bowls.
- Top with the sliced chicken, avocado, cucumber salad and toasted edamame.
- Drizzle with the spicy mayo and serve.
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