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Chicken Katsu, white rice and sautéed pak-choy with garlic

Asian Chicken
Course: Main course
Preparation: 20 minutes
Cooking: 20 minutes

Instructions

  • 1.   Cut the chicken cutlets into large 10 cm pieces.
  • 2.   Put the rice to cook. Place the cutlets in a dish, season with salt and pepper. Let stand 10 minutes.
  • 3.   Mince the garlic into thin strips. Cut the pak-choï in 4 lengthwise.
  • 4.   In a wok-type pan, sauté the garlic in a little cooking oil, then add the pak-choï and sauté for 4 minutes. You can then deglaze with a little water or soy sauce. Keep warm.
  • 5.   Prepare 3 bowls for breading the meat. One with flour, one with beaten eggs and one with panko breadcrumbs.
  • 6.   Bread the cutlets by passing them through each of the 3 ingredients.
  • 7.   In a skillet, heat the ketchup, Worcestershire sauce, oyster sauce, soy sauce and cane sugar. Wait for the sugar to melt and set aside. It is the basis of Katsu sauce.
  • 8.   In a thick-bottomed pan, heat the oil (about 50 cl) and immerse the pieces of breaded chicken in it for a few minutes. Find them from time to time.
  • 9.   Take them out of the pan and pat them dry on paper towels.
  • 10.   Serve the sliced chicken on a bowl of rice with the pak choi. Drizzle with the sauce and enjoy.

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Ingredients for servings

  • 3 chicken cutlets
  • 6 tablespoon of flour
  • 6 tablespoon of panko breadcrumbs
  • 3 eggs
  • 1 salt flower
  • 200 g of rice
  • 4 bok choy
  • 3 garlic cloves
  • 2 tablespoon of tomato ketchup
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of cane sugar
  • 1 onion
  • 1 sunflower oil
  • pepper (according to taste)