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Katsu chicken with cabbage
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 381
  • Fat about 18g
  • Carbohydrates about 27g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 0.5 dl Worcestershire sauce
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp white wine
  • 0.5 tbsp coarse cane sugar
  • 2 pitted prunes, coarsely chopped
  • 1 garlic clove, squeezed
  • 30 g ketchup
  • 1 tbsp sesame seeds, coarsely crushed
  • 1 tbsp sunflower oil
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 350 g white cabbage, cut into thin slices
  • 60 g panko breadcrumbs or regular breadcrumbs
  • 2 tbsp sesame seeds
  • 1 egg
  • 2 tbsp white flour
  • a little pepper
  • 0.5 tsp salt
  • 4 chicken carbonnade
  • oil for frying
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And that's how it's done
And that's how it's done
In a pan, mix the Worcestershire sauce with all the other ingredients up to and including the garlic, bring to the boil and simmer for approx. 2 mins. Stir in the ketchup, puree until smooth, stir in the sesame seeds.
Whisk together the lemon juice and oil, season with salt. Mix in the cabbage.
Mix the panko breadcrumbs and sesame seeds in a shallow dish. Beat the egg in a deep bowl and empty the flour into a shallow dish. Season the chicken. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the panko mixture, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the chicken in batches over a medium heat for approx. 4 mins. on each side. Plate up the chicken with the sauce and the cabbage.