Hey everyone! I’m so excited to share this recipe for Katsu Chicken Flatbreads with you all! If you’ve never had the combination of crispy, seasoned chicken, tangy salad, and savory katsu sauce on a soft flatbread, you’re in for a treat. This recipe is super easy to make, and it’s full of flavor! Perfect for a quick lunch or dinner, and it’s also high in protein, so it’ll keep you full and satisfied. Let’s dive in!
Method
1. Prepare the Salad
Start by preparing the salad. In a medium-sized bowl, combine the shredded cabbage, thinly sliced onion, and julienned carrot. Then, pour in 1 tablespoon of rice vinegar, 1 teaspoon of soy sauce, and 1 teaspoon of sugar. Stir everything together until the veggies are well-coated in the dressing. Let this sit for a while to marinate, allowing the flavors to blend together. This will give the salad a tangy, sweet flavor that perfectly complements the crispy chicken.
2. Prepare the Chicken
Next, it’s time to work on the chicken. Begin by cutting the chicken breast into thin strips. In a separate bowl, mix 1 teaspoon of sesame oil and a splash of egg whites. Dip each chicken strip into the egg mixture, ensuring it’s fully coated. Then, roll the chicken strips in the katsu curry seasoning mix followed by the breadcrumbs, pressing gently to ensure the breadcrumbs stick. This coating will help achieve that perfectly crispy and flavorful texture once cooked.
3. Cook the Chicken
Once your chicken is coated, it’s time to cook it. Place the breaded chicken strips in your air fryer basket, ensuring they are evenly spaced for the best results. Set your air fryer to 180°C (350°F) and cook for 15 minutes, or until the chicken is golden and crispy. If you don’t have an air fryer, you can bake the chicken in the oven at the same temperature for about 20 minutes, flipping halfway through to ensure even cooking. Be sure to check that the chicken is cooked through and crispy on all sides.
4. Prepare the Sauce
While the chicken is cooking, mix together 30g of katsu curry paste with a little boiling water in a small bowl. Stir well until the sauce becomes smooth and easy to spread. You can adjust the consistency by adding more water if you prefer a thinner sauce, or keep it thicker for more richness. Set this aside until you’re ready to assemble the flatbreads.
5. Assemble the Flatbreads
Now it’s time to assemble everything. Start by spreading a generous amount of the katsu curry sauce onto each flatbread. Next, add a layer of the marinated salad mixture over the sauce. Once the salad is placed, carefully lay the crispy chicken strips on top. Drizzle a little more katsu sauce over the chicken for extra flavor, and then garnish with freshly chopped spring onions, sliced chillies, and cilantro (coriander). This adds a fresh and vibrant touch to the dish, elevating the overall flavor profile.
Necessary Tools
- Bowl for mixing the salad
- Knife and chopping board for the veggies and chicken
- Air fryer (or oven if you don’t have an air fryer)
- Flatbreads (Tesco’s finest, or you can find slightly lower-calorie, higher-protein options from Lidl or Aldi)
- Small bowl for mixing the sauce
- Measuring spoons and kitchen scale
Katsu Chicken Flatbreads A Flavor-Packed Delight!
Cuisine: Mediterranean, JapaneseDifficulty: Easy2
servings15
minutes15
minutes30
minutesIngredients
1 cup shredded cabbage
1/2 onion, thinly sliced
1 carrot, julienned
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp sugar
For the Chicken
350g chicken breast
1 tsp sesame oil
A splash of egg whites (I use @twochicks)
20g Katsu curry seasoning (I used 10g of the ‘Yo! Aromatic katsu sauce mix’ and 10g of chicken curry seasoning from Home Bargains)
40g breadcrumbs
For the Sauce
30g katsu curry paste mixed with boiling water
For Toppings
1 spring onion, chopped
Fresh chillies, sliced
Fresh coriander, chopped
Directions
- Prepare the Salad In a bowl, mix the shredded cabbage, onion, and carrot. Add the rice vinegar, soy sauce, and sugar. Stir well and set it aside to marinate.
- Prepare the Chicken Cut the chicken breast into strips. Coat the strips in sesame oil, a splash of egg whites, then dip them in the katsu seasoning followed by the breadcrumbs.
- Cook the Chicken Place the coated chicken in your air fryer and cook at 180°C for 15 minutes or until the chicken is crispy and cooked through. You can also use a regular oven if you don’t have an air fryer.
- Prepare the Sauce Mix the katsu curry paste with a little boiling water to create your sauce.
- Assemble the Flatbreads Spread some of the katsu curry sauce onto each flatbread. Top with a layer of salad, followed by the crispy chicken strips. Add more sauce, and top with spring onions, chillies, and coriander for that extra punch of flavor.
Notes
- Don’t skip the marinating time for the salad. Letting the cabbage, onion, and carrot sit in the rice vinegar, soy sauce, and sugar mixture really enhances the flavor!
- Monitor the chicken carefully in the air fryer. Cooking time can vary depending on the thickness of your chicken strips. You’ll want them to be crispy, but not overcooked.
- Be cautious with the katsu paste. It’s strong in flavor, so make sure to adjust the sauce to your taste if you prefer it less intense.
Serving Suggestions
- Serve these Katsu Chicken Flatbreads with a side of crunchy sweet potato fries or a fresh cucumber salad for a complete meal.
- If you’re looking to lower the carbs, skip the flatbread and serve the chicken and salad over a bed of mixed greens.
Fun Fact
Did you know that the “Katsu” in Katsu Chicken refers to the Japanese word for “cutlet” or “fried”? It’s the crispy, golden breading that makes this dish so irresistible!
Conclusion
This Katsu Chicken Flatbread recipe is a game-changer! Whether you’re craving something savory, crispy, or just looking for a high-protein meal, this is your new go-to. The crunchy chicken, tangy salad, and rich sauce come together so perfectly, you’ll be making this again and again. Enjoy and let me know what you think!
