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.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Frozen product. Defrost before cooking. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw chicken and should be fully cooked before consumption.
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 and lemon wedges.
