Crispy Chicken Katsu

Recipe by Thando
35 minutes


  • 200g Farmer Brown Nourish Sourdough Coated Frozen Crumbed Chicken Strips
  • ½ cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tsp grated ginger
  • 110g edamame beans

For the spicy mayo:

  • ½ cup mayo
  • 2 tbsp sriracha
  • 2 tsp soy sauce
  • 1 tsp honey
  • 1 tsp chili flakes

To serve:

  • 4 cups cooked rice
  • 1 avocado, sliced
  • 1 small cucumber, sliced
  • 2-3 spring onions, sliced
  • Black sesame seeds (optional)

How To Make Crispy Chicken Katsu

  1. Cook the chicken strips according to the packaging instructions.
  2. In the meantime, heat a medium skillet and add the soy sauce, sesame oil, honey and ginger.
  3. Simmer gently until slightly reduced, turn the heat on high then add the edamame beans. Toss on high heat for two minutes. Remove from the pan and set aside.
  4. In a small bowl, make the spicy mayo by combining all the ingredients.
  5. Assemble the dish by placing the rice in the centre of the bowls and top with chicken strips. Add the sautéed edamame beans, sliced avo, cucumber and spring onion.
  6. Drizzle over the spicy mayo, sprinkle over the sesame seeds and serve.