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Crispy Chicken Katsu Bowl
40 minPorcje: 4Nutri-Score C€€
C
40 min
40 minCrispy Chicken Katsu Bowl
przepis od
halfbakedharvest
@halfbakedharvest
5 przepisów
6 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
chicken breast (thinly sliced or pounded thin)Mięso600 g
tamari (for the marinade)Spiżarnia60 ml
green onions (thinly sliced)Warzywa i owoce3 kawałki- sesame oilSpiżarnia15 ml
- panko bread crumbsPiekarnia120 g
- frying oil (for pan frying)Spiżarnia120 ml
soy sauceSpiżarnia30 ml- edamame (shelled, toasted)Warzywa i owoce200 g
- mayonnaiseSpiżarnia80 g
- sriracha (for the spicy mayo)Spiżarnia20 ml
rice (cooked)Produkty zbożowe300 g
avocado (sliced)Warzywa i owoce1 kawałek
cucumber (thinly sliced for the cucumber salad)Warzywa i owoce1 kawałek- rice vinegar (for the cucumber salad)Spiżarnia15 ml
na porcję
Wartości odżywcze
813kcal
- Węglowodany
- 75 g
- Białko
- 44 g
- Tłuszcz
- 38 g
czego użyjesz
Przybory
Miska ×2
Patelnia
Rondel
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Bread the chicken
- Coat each piece of chicken generously with the panko bread crumbs, pressing so they stick.
- Krok 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.
- Krok 4
Toast the edamame
- Toss the edamame with the soy sauce in a hot pan until lightly toasted.
- Krok 5
Make the spicy mayo
- Stir the mayonnaise and sriracha together until smooth.
- Krok 6
Make the cucumber salad
- Toss the sliced cucumber with the rice vinegar.
- Krok 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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