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Katsu Chicken Rice Bowl

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Katsu Chicken Rice Bowl

with edamames, cucumbers and spicy mayonnaise

Informations supplémentaires
35 min. | 711 kcal | easy | Spicy | Printable version
1. Setup Slice the cucumbers. On a separate board, cut the chicken breasts in half lengthwise.
2. Cook the rice Bring a pot of water to a boil. Cook the edamame for 2 minutes. Drain. Rinse the rice and place it in a pot with 1.5 2P | 2 3P cups of water. Bring to a boil, reduce the heat to the minimum, cover and cook for 18-20 minutes.
3. Bread the chicken Place the soy sauce in a bowl and add the chicken breasts. Place the panko and sesame seeds in another bowl. Coat the chicken breasts in the panko mixture and press down on the panko so it adheres well.
4. Cook the chicken In a pan, over medium-high heat, add a generous drizzle of vegetable oil. Once the oil is hot, add the breaded chicken. Cook for 2-3 minutes on each side or until it's golden brown and crispy. Remove and place on absorbent paper. Season with salt.
5. Make the sauce In a bowl, mix the mayonnaise, the sriracha, to taste (caution! spicy) and the honey.
6. Plate your dish Serve the chicken with the rice, the edamames and the cucumbers. Garnish with the sauce. Bon appétit!
2unitChicken Breast
140gCalrose Rice
60gPanko Breadcrumbs
45mlSoy Sauce
45mlMayonnaise
15mlSriracha
1unitHoney
120mlEdamame
2unitLebanese Cucumber(s)
15gMixed Sesame Seeds
What you need Pan, Pot, Strainer, Bowls, Paper towels.
711 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 96g
32%
fat 15g
23%
cholesterol 95mg
32%
fiber 7g
28%
protein 47g
saturated 2g
10%
sodium 1920mg
80%
sugar 11g
trans 1g