Chicken katsu with tonkatsu sauce
On the side, we dish up a simple - but so very good -
chicken tenderloin, tonkatsu sauce [tomato sauce (tomatoes 79%, sugar, salt, acetic and citric acid, natural flavours), oyster sauce (water, salt, oyster extract 11%, flavours, corn starch, wheat flour, colour), worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours color caramel IV, spice extract)], breadcrumbs (wheat flour, salt, yeast, dextrose, water), egg, plain flour, mirin (glucose syrup (glucose, dextrose), rice alcohol (14%), koji (rice, rice yeast)), salt, black pepper.
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.
Defrost fully, 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 paper towel and serve with the tonkatsu sauce for dipping, steamed rice, an Asian salad or slaw.