Recipes
Fried Chicken Wraps with Chili Mayo and Pickles
2 Servings
Lunch / Dinner
35 Mins
Prep 15 Mins ● Cook 20 Mins ● Total 35 Mins
Ingredients
FOR THE CHICKEN KATSU:
- 2 pieces KLFC Breaded Chicken Fillet
FOR THE DONBURI RICE BOWL:
- 2 cups steamed Japanese short-grain rice
- 1/4 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons sugar
- 1/2 onion, thinly sliced
- 2 large eggs, beaten
FOR PICKLED VEGETABLES:
- 1/2 cup carrot sticks
- 1/2 cup cucumber sticks
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
FOR GARNISH:
- Chopped spring onions
- Sesame seeds
Instructions
STEP 1: PREPARE THE PICKLED VEGETABLES
- Mix rice vinegar, sugar, and salt in a bowl.
- Add carrot and cucumber sticks, toss to coat, and let sit for 10 minutes.
STEP 2: FRY THE CHICKEN KATSU
- Heat oil in a pan over medium heat and fry KLFC Breaded Chicken Fillet until golden brown and crispy. Slice into strips.
STEP 3: COOK THE BONDURI SAUCE
- In a separate pan, combine soy sauce, mirin, sugar, and sliced onions. Cook for 5 minutes until onions soften.
- Add the beaten eggs and cook until just set (about 1-2 minutes).
STEP 4: ASSEMBLE THE DONBURI BOWL
- Place steamed rice into bowls. Top with the onion-egg mixture and chicken katsu slices.
- Garnish with pickled vegetables, spring onions, and sesame seeds.
Related Products
