Oh spicy! And super tasty. You can’t top this quick and easy Japanese fried chicken for flavour satisfaction.
4 x Chicken Breasts
1 x 400ml Coconut Milk
1 x tsp Curry Powder
½ tsp Ground Ginger
15ml Soy Sauce
1 x 200g pack Shiitake Mushrooms and Pak Choi
1 x Red Pepper
2 x Red Onions
1 x pack Ready to Wok Noodles
2 x 175ml Katsu Stir Fry Sauce
130g fresh White Breadcrumbs
Sunflower Oil to fry
Mix the coconut milk, curry powder, ginger and soy sauce together in a bowl.
Using a rolling pin, slightly flatten the chicken breasts and marinate them in the coconut mix for at least an hour.
Slice the mangetout in half lengthways, then peel the red onions and slice. Slice the pepper into strips, discarding any white pith or seeds. Slice the pak choi and the mushrooms.
Take the chicken breasts out of the marinade and dip them on both sides into the breadcrumbs. Shallow fry in some oil for 5 minutes on each side until crisp and put in the oven to keep warm while you make the katsu stir fry.
Heat some oil in a wok and quickly fry the pak choi, mushrooms, onions, pepper and mangetout, then add the noodles and heat through.
Pour over the stir fry sauces and cook for another minute.
Serve the breasts on a bed of the katsu vegetables and noodles.