First we cut free-range chicken breasts into even strips for quick cooking and marinate them in Japanese rice wine for tenderness. We then get stuck into the messy business of dunking them in free-range egg and coating them in flour and crunchy panko breadcrumbs, ready for you to cook.

On the side, we'll dish up a simple - but so very good - mixture of oyster and Worcestershire sauces with (would you believe?) tomato ketchup. 

Katsu: free-range chicken breast fillets, mirin, egg, flour, panko breadcrumbs, salt, pepper.

Sauce: tomato sauce, Worcestershire sauce, oyster sauce.

Gluten, Shellfish, Egg.
Peanuts, Tree Nuts, Dairy, Fish, Sesame, Soy, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY 646.3kj 6082kj
PROTEIN 16.8g 157.7g
FAT TOTAL 2.2g 21.1g
- SATURATED .7g 6.5g
CARBS 16g 150.3g
- SUGARS 3.7g 34.6g
SODIUM 406.9mg 3829mg
Serves two adults with accompaniments
Serves four adults with accompaniments
Serve on their own with a fresh Asian slaw or slaw. If you're feeling hungry serve as an entrée for the sticky braised beef with a side of coconut rice. Great cold in the lunchbox too.

Please note: this product contains raw chicken and should be fully cooked before consumption. 

Frozen product. Defrost before cooking. 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.