Japanese-Style Crumbed Chicken Tenders
with Katsu Sauce & Radish Slaw
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Sesame
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
Give chicken schnitzel a Japanese-inspired twist by serving it with a killer katsu sauce and crisp radish slaw. It's a crowd-pleasing combo that's surprisingly carb smart. Prepare for repeat requests! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
cucumber
1
carrot
1 packet
chicken breast strips
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat))
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 bag
Shredded Cabbage Mix
1 packet
Japanese Curry Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
20 g
butter
(Contains: Milk)
2 tsp
brown sugar
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Thinly slice cucumber into half moons. Grate carrot. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.
• In a shallow bowl, add sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken in the spice mixture, then the egg and finally in the breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to chicken breast strips, crumb the chicken strips in the same way as above. Heat the frying pan as above. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
• While the chicken is cooking, combine cucumber, carrot, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.
• Slice Japanese-style chicken schnitzel. • Divide chicken schnitzel and cucumber slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: One reviewer found the dish had too many flavours and was a touch salty; another felt the katsu sauce, being curry-based, was not to their taste.
- Ease of prep: Coating chicken strips in the crumb was noted as fiddly and time-consuming by one reviewer, though the end result was still tasty.
- Suggestions: Use a generous amount of spice and breadcrumbs when crumbing, as one reviewer found the quantities a little short for the chicken pieces provided.
- Portions: One reviewer felt the serving was on the small side and added their own rice to make it more filling.
