Plat
Crispy Chicken Katsu Bowl
40 minPour 4Nutri-Score C€€
C
40 min
40 minCrispy Chicken Katsu Bowl
recette de
halfbakedharvest
@halfbakedharvest
5 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (thinly sliced or pounded thin)Viandes600 g
tamari (for the marinade)Épicerie60 ml
green onions (thinly sliced)Fruits et légumes3 morceaux- sesame oilÉpicerie15 ml
- panko bread crumbsBoulangerie120 g
- frying oil (for pan frying)Épicerie120 ml
soy sauceÉpicerie30 ml- edamame (shelled, toasted)Fruits et légumes200 g
- mayonnaiseÉpicerie80 g
- sriracha (for the spicy mayo)Épicerie20 ml
rice (cooked)Céréales300 g
avocado (sliced)Fruits et légumes1 morceau
cucumber (thinly sliced for the cucumber salad)Fruits et légumes1 morceau- rice vinegar (for the cucumber salad)Épicerie15 ml
par portion
Nutrition
813kcal
- Glucides
- 75 g
- Protéines
- 44 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Poêle
Casserole
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Bread the chicken
- Coat each piece of chicken generously with the panko bread crumbs, pressing so they stick.
- Étape 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.
- Étape 4
Toast the edamame
- Toss the edamame with the soy sauce in a hot pan until lightly toasted.
- Étape 5
Make the spicy mayo
- Stir the mayonnaise and sriracha together until smooth.
- Étape 6
Make the cucumber salad
- Toss the sliced cucumber with the rice vinegar.
- Étape 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.
les plus cuisinées d’abord