Chicken katsu with tonkatsu sauce
On the side, we'll dish up a simple - but so very good -
Katsu: free-range chicken breast tenderloins, mirin, egg, flour, panko breadcrumbs, salt, pepper.
Sauce: tomato sauce, Worcestershire sauce, oyster sauce.
Please note: this product contains raw chicken and should be fully cooked before consumption.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
To cook, heat mildly flavoured oil in a frying pan - about 5mm deep. Fry katsu for 3-4 minutes a side or until golden and cooked through. Drain on kitchen paper and serve with the tonkatsu sauce for dipping, steamed rice, an Asian salad or slaw.