Chicken Katsu with Tonkatsu Sauce

HERE'S HOW WE MAKE IT

First we marinate the chicken tenderloins 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 dish up a simple - but so very good - mixture of oyster and Worcestershire sauces with (would you believe?) tomato ketchup.

INGREDIENTS

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.

ALLERGENS

CONTAINS:

Gluten, Shellfish, Egg.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Dairy, Fish, Sesame, Soy, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100g	Per Serve (235g)
ENERGY	752kJ	1769kJ
PROTEIN	19.1g	44.8g
FAT TOTAL	2.7g	6.2g
- SATURATED	0.9g	2.2g
CARBS	19.4g	45.7g
- SUGARS	4.7g	11.1g
SODIUM	568mg	1335mg

SIZES

Small:

Serves two adults with accompaniments

GOES WITH

Serve on their own with a fresh Asian slaw or slaw. Great cold in the lunchbox too.

PREP, COOK AND SERVE

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 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.