Plant-Based Crumbed Chicken & Katsu Sauce
with Sweetcorn Rice & Creamy Slaw
- Gluten
- Soy
- Sesame
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
A golden crumb demands a top tier sauce to accompany it and these plant-based crumbed chicken tenders need just that. Let’s introduce the star of tonight’s dinner, katsu sauce, perfect for drizzling over these chick’n bites and corn rice.
Ingredients
2 clove
garlic
1 tin
sweetcorn
1 packet
basmati rice
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains: Gluten, Soy; )
1 packet
Japanese Curry Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Crispy Shallots
1 bag
Asian Slaw Mix
Not included in your delivery
olive oil
2 tsp
brown sugar
20 g
plant-based butter
1 tsp
sesame oil
(Contains: Sesame; )
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Drain the sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.
• Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium heat. Cook katsu paste, the brown sugar, water (for the sauce) and plant-based butter, stirring, until slightly reduced, 1-2 minutes.
• Meanwhile, combine Asian slaw mix, plant-based mayo, the sesame oil and a drizzle of vinegar in a medium bowl. Season to taste.
• Divide sweetcorn rice and creamy slaw between bowls. Top with plant-based crumbed chicken and katsu sauce. • Garnish with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, especially praising the plant-based chicken for its taste and ability to satisfy cravings.
- Ease of prep: Customers found this recipe quick and simple to prepare, with easy-to-follow instructions.
- Suggestions: Consider adding more katsu sauce and including green vegetables for a more balanced meal.
- Portions: Reviewers generally found the serving size satisfying, with some noting it was filling.
- Sauce: Some felt the katsu sauce was too sweet; consider reducing the sugar or offering it separately.
