Crispy Chicken Katsu with Egg Fried Rice and Curry Sauce

Created by:

hintofhelen

Crispy Chicken Katsu with Egg Fried Rice and Curry Sauce

A lighter fakeaway favourite with crispy cornflake chicken, curry sauce, and cauliflower fried rice. Big flavour, lower carb, inspired by @hintofhelen.

Have a go!

25 mins

Ingredients

For the chicken:

1 chicken breast
1–2 eggs (2 for extra protein)
½ tbsp flour
Handful of cornflakes, crushed

For the curry sauce:

2 tbsp Mayflower Chinese Style Curry Sauce (made up with water as per packet)

For the egg fried cauliflower rice:

Frozen cauliflower rice
1 tsp dark soy sauce
¼ chilli (optional), finely chopped
1 spring onion, sliced (plus extra to serve)
~1 tsp oil

For the salad:

Lettuce
Cucumber
Tomatoes
Red onion
Grated carrot
Squeeze of lemon

Starring...

Curry Sauce Mix Original

£1.49 Size: 255g

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Method

Prepare your salad using your chosen ingredients and set aside.
Make the curry sauce according to packet instructions and keep warm.
Place the chicken breast between cling film and flatten to an even thickness using a rolling pin.
Coat the chicken in flour, then dip into beaten egg.
Press into crushed cornflakes until fully coated.
Air fry for 10–12 minutes, or until cooked through and crispy (depending on thickness).

For the cauliflower rice:
7. Heat a pan with a little oil.
8. Add the cauliflower rice, spread evenly, and cook for 2 minutes to lightly toast.
9. Create a well in the centre and pour in any remaining beaten egg.
10. Scramble until fully cooked, then mix through the cauliflower rice.
11. Add soy sauce, chilli, and spring onion, cooking for a further minute.

To serve:
12. Slice the crispy chicken.
13. Plate with the cauliflower fried rice and salad.
14. Pour over the curry sauce and finish with extra spring onion if desired.

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