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Japanese Chicken Katsu with Slaw

Want something quick and tasty? Learn how to make this no-frills, Japanese-inspired Chicken Katsu using chicken tenders! Sweet, salty, crunchy and crispy all in one!
Photo of Japanese Chicken Katsu with Slaw

Ingredients

  • 8 chicken tenders, crumbed
  • 2 cups rice
  • 1 tablespoons toasted sesame seeds

Katsu sauce

  • 1/4 cup soy sauce
  • 1/4 cup tomato sauce
  • 2 tablespoons liquid honey
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, crushed

Slaw

  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 carrot, grated
  • 1/2 cup chopped parsley
  • 1/4 cup chopped toasted peanuts
  • 1/4 cup mayonnaise

Dressing

  • 1 tablespoons oil
  • 1 tablespoons caster sugar
  • 1 tablespoons rice vinegar
  • 2 teaspoons fish sauce
  • 8 chicken tenders, crumbed
  • 2 cups rice
  • 1 tablespoons toasted sesame seeds

Katsu sauce

  • 1/4 cup soy sauce
  • 1/4 cup tomato sauce
  • 2 tablespoons liquid honey
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, crushed

Slaw

  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 carrot, grated
  • 1/2 cup chopped parsley
  • 1/4 cup chopped toasted peanuts
  • 1/4 cup mayonnaise

Dressing

  • 1 tablespoons oil
  • 1 tablespoons caster sugar
  • 1 tablespoons rice vinegar
  • 2 teaspoons fish sauce

Method

  1. Step 1 of 7
    Preheat an oven to 180⁰C (160⁰C fan-forced).
  2. Step 2 of 7
    Place the tenders onto an oven tray and bake for 20 minutes or until chicken is cooked through.
  3. Step 3 of 7
    Meanwhile, cook the rice as per packet instructions.
  4. Step 4 of 7
    To make the sauce, place the soy, tomato sauce, honey, vinegar, garlic and 2 tbsp of water in a small saucepan over a medium heat. Bring to a simmer for 2 minutes to thicken slightly.
  5. Step 5 of 7
    Combine the dressing ingredients in a small jar and shake well.
  6. Step 6 of 7
    To make the slaw, place the cabbage, carrot and parsley into a large bowl. Toss through the dressing and sprinkle over the peanuts.
  7. Step 7 of 7
    To serve, take four bowls and place rice in each. Place 2 chicken tenders on top and drizzle with katsu sauce. Sprinkle with sesame seeds and serve with slaw on the side, with a drizzle of mayonnaise over the top

Method

  1. Step 1 of 7
    Preheat an oven to 180⁰C (160⁰C fan-forced).
  2. Step 2 of 7
    Place the tenders onto an oven tray and bake for 20 minutes or until chicken is cooked through.
  3. Step 3 of 7
    Meanwhile, cook the rice as per packet instructions.
  4. Step 4 of 7
    To make the sauce, place the soy, tomato sauce, honey, vinegar, garlic and 2 tbsp of water in a small saucepan over a medium heat. Bring to a simmer for 2 minutes to thicken slightly.
  5. Step 5 of 7
    Combine the dressing ingredients in a small jar and shake well.
  6. Step 6 of 7
    To make the slaw, place the cabbage, carrot and parsley into a large bowl. Toss through the dressing and sprinkle over the peanuts.
  7. Step 7 of 7
    To serve, take four bowls and place rice in each. Place 2 chicken tenders on top and drizzle with katsu sauce. Sprinkle with sesame seeds and serve with slaw on the side, with a drizzle of mayonnaise over the top

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