Hoofdgerecht
Crispy Chicken Katsu Bowl
40 minVoor 4Nutri-Score C€€
C
40 min
40 minCrispy Chicken Katsu Bowl
recept van
halfbakedharvest
@halfbakedharvest
5 recepten
6 imports
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wat u nodig heeft
Ingrediënten
chicken breast (thinly sliced or pounded thin)Vlees600 g
tamari (for the marinade)Voorraadkast60 ml
green onions (thinly sliced)Groente en fruit3 stukken- sesame oilVoorraadkast15 ml
- panko bread crumbsBakkerij120 g
- frying oil (for pan frying)Voorraadkast120 ml
soy sauceVoorraadkast30 ml- edamame (shelled, toasted)Groente en fruit200 g
- mayonnaiseVoorraadkast80 g
- sriracha (for the spicy mayo)Voorraadkast20 ml
rice (cooked)Granen300 g
avocado (sliced)Groente en fruit1 stuk
cucumber (thinly sliced for the cucumber salad)Groente en fruit1 stuk- rice vinegar (for the cucumber salad)Voorraadkast15 ml
per portie
Voedingswaarden
813kcal
- Koolhydraten
- 75 g
- Eiwitten
- 44 g
- Vetten
- 38 g
wat u gebruikt
Keukengerei
Mengkom ×2
Koekenpan
Steelpan
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Bread the chicken
- Coat each piece of chicken generously with the panko bread crumbs, pressing so they stick.
- Stap 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.
- Stap 4
Toast the edamame
- Toss the edamame with the soy sauce in a hot pan until lightly toasted.
- Stap 5
Make the spicy mayo
- Stir the mayonnaise and sriracha together until smooth.
- Stap 6
Make the cucumber salad
- Toss the sliced cucumber with the rice vinegar.
- Stap 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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