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Greatest plates · Main
Japanese chicken katsu with quick cabbage slaw
Golden panko-crumbed chicken with a crunchy fresh cabbage slaw, tonkatsu sauce and steamed rice.
Serves 4Prep 25 minCook 20 minChicken
Containsegg · gluten · soy
Protein 25%Carbs 52%Fat 23%
About 620 kcal a serve — 38 g protein, 78 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the jasmine rice and cook in the rice cooker until fluffy, then keep warm.
In the rice cookerCook rice →
Set up crumbing
PrepPut the flour, beaten egg and panko into three separate shallow bowls and season the flour with salt.
In the bowlsSet up →
Crumb the chicken
CoatDip each chicken tenderloin in flour, then egg, then press firmly into panko to coat all over.
At the benchCrumb →
Air-fry crisp
200°CSpray the crumbed chicken with oil and air-fry at 200°C for 12–14 minutes, turning halfway, until golden and cooked through.
In the air fryerAir-fry →
14 min · 200°C
Make the slaw
Mix allToss the shredded cabbage and grated carrot with the rice vinegar and a pinch of salt in a bowl until lightly dressed.
In the bowlToss slaw →
Slice and serve
ServeSlice the katsu into strips and serve over rice with the slaw and a generous drizzle of tonkatsu sauce.
On the plateServe →
Cook's notePress the panko on firmly so it stays put in the air fryer, and serve with plenty of the quick crunchy slaw alongside.
Estimated per serve
620 kcal · 38 g protein · 78 g carbs · 15 g fatestimates, within ~10%
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