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    Crisp panko chicken katsu

    Chicken breast pounded thin, coated in panko and fried until deeply golden. The crust stays crisp and the meat stays juicy, served over rice with a sharp katsu sauce.

    Prep
    20 minutes
    Cook
    15 minutes
    Makes
    4 portions
    Difficulty
    Medium
    Crisp panko chicken katsu

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    785kcal
    Protein
    45g
    Carbs
    88g
    Fat
    28g

    Where the calories come from

    • Protein 23%
    • Carbs 45%
    • Fat 32%
    Fibre
    1.9 g
    Sugar
    7.3 g
    Salt
    1.93 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.54a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 600g chicken breast, pounded to an even thickness
    • ½ tsp salt
    • 30g plain flour
    • 1 ¾ eggs, beaten
    • 95g panko breadcrumbs
    • 780ml vegetable oil, for deep frying
    • 5 tbsp tomato ketchup, to serve
    • 3 tbsp Worcestershire sauce, to serve
    • 290g jasmine rice, to serve

    Method

    1. Pound each chicken breast to an even thickness, about 1cm. Season both sides generously with the salt and a good grind of pepper.

    2. Set out three shallow dishes: the plain flour in one, the beaten egg in the second, the panko breadcrumbs in the third.

    3. Coat each piece of chicken in flour, then dip into the egg, then press firmly into the panko so the crumbs stick all over.

    4. Rest the breaded chicken on a tray for 10 minutes, so the coating holds together in the pan.

    5. Meanwhile, cook the jasmine rice in boiling water according to the packet, then drain.

    6. Heat the vegetable oil in a deep frying pan over a medium heat. Fry the chicken for 4-5 minutes on each side, until golden and cooked through.

    7. Drain briefly on kitchen paper, then slice into thick strips. Stir the ketchup and Worcestershire sauce together for a quick tonkatsu sauce, then serve the katsu over the rice with the sauce spooned alongside.

    Adapted from Dinner, then Dessert

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