Katsu Curry Fried Rice with Crispy Chicken Bites

A quick and tasty twist on the classic Katsu Curry, using Tilda’s delicious Katsu Curry Rice packet, teamed perfectly with the crispiest baked Chicken Bites (saving on calories) and a home-made Zingy Sriracha Mayo.

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Cook: 30 MINS


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Pre-heat oven to 190°C/ 365°F and line a baking tray.
In a large bowl, mix together Panko breadcrumbs with salt and pepper to season. Place flour in a separate bowl and whisk eggs in another separate bowl. Dip chicken pieces in flour to coat, then dip in egg wash and then toss in seasoned Panko Breadcrumbs, until completely coated. Transfer coated chicken to a lined baking tray, spray with a few sprays of olive oil, then bake for 20-25 mins, until crispy.
In a small bowl, mix together all Zingy Sriracha Mayo ingredients.
For the curry rice, grate your garlic cloves and ginger (this is so much faster than chopping!) and make sure your pak choi is sliced and ready to go.
Follow the instructions on the back of your Tilda’s Limited Edition Katsu Curry Rice packet to cook in the microwave. Whilst the rice is in the microwave, heat oil in a pan or wok, add ginger and garlic and sautee for 1 min, then stir in cooked Tilda rice as well as Pak Choi and lightly stir fry for 2-3 mins.
Now you’re ready to plate up! If you want to create a rice dome like we have, then add your rice to a small bowl pressing down when its full so it is compact, then flip out on your plate. Put a big spoonful of the sauce on the side, and your crispy chicken bites on top and enjoy.


Serves 2

For the Crispy Chicken Bites:

  • 100g Panko Breadcrumbs
  • 50g Flour
  • 2 Eggs
  • 2 Chicken Breasts - chopped into bite-sized pieces
  • Salt and Pepper, to taste
  • Light Fry Olive Oil Spray

For the Zingy Sriracha Mayo:

  • 2 tbsp Sriracha Mayo
  • Tbsp Sour Cream
  • Juice of 1 lime
  • 1/2 tsp of Garlic Granules
  • Handful of chopped Coriander

For the Curry Rice:

  • 1 thumb-sized piece of Ginger
  • 2 cloves of garlic finely chopped
  • 1 packet of Tilda Limited Edition Katsu Rice
  • A few pak choi leaves - thinly sliced

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