Golden Crumbed Chicken & Slaw Tacos
with Japanese Curry Sauce & Spring Onion
- Wheat
- Gluten
- Soy
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
Enjoy all the classic flavours of Japanese katsu wrapped up in a taco - it’s the fusion food you never knew you wanted! Paired with a crisp slaw, it will simply delight the taste buds.
Ingredients
330 g
Chicken Breast
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Soy, Wheat, Gluten May be present: Milk.)
1 packet
Shredded Cabbage Mix
1
Cucumber
1 packet
Japanese Curry Paste
1
Carrot
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten May be present: Wheat.)
¼ tsp
salt
¼ cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Thinly slice spring onion. Thinly slice cucumber
into sticks. Grate carrot.
• Place chicken breast between two sheets of baking
paper. Pound chicken with a meat mallet or rolling
pin until an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and salt.
In a second shallow bowl, whisk the egg. In a third
shallow bowl, combine panko breadcrumbs and
olive oil (1 tbsp per person).
• Dip chicken into the flour mixture to coat, then into
the egg and finally in the panko. Set aside.
Little cooks: Help crumb the chicken! Use one hand for
the wet ingredients and the other for the dry ingredients
to avoid sticky fingers! Make sure to wash your hands
well afterwards.
• Set air fryer to 200°C. Place crumbed chicken
into the air fryer basket and cook until golden
and cooked through (when no longer pink inside),
12-15 minutes. Transfer to a paper towel-lined
plate.
TIP: No air fryer? In a large frying pan, heat enough
olive oil to coat the base over medium-high heat. Cook
crumbed chicken in batches until golden and cooked
through (when no longer pink inside), 2-4 minutes each
side. Add extra oil if needed so the schnitzel does not
stick to the pan.
• Meanwhile, boil the kettle.
• In a medium microwave-safe bowl, whisk
together Japanese curry paste, the boiling water
(see ingredients) and brown sugar, until smooth
• Add the butter and microwave until melted and
combined, 30 seconds.
• In a large bowl, combine carrot and shredded
cabbage mix.
• Season to taste with salt and pepper.
Little cooks: Take charge by tossing the slaw!
• Microwave mini flour tortillas on a microwave-safe
plate in 10 second bursts until warmed through.
• Slice chicken.
• Fill tacos with slaw, crumbed chicken and cucumber
sticks. Spoon over Japanese curry sauce.
• Top with spring onion to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
