Chicken breast meat (58.00%), breadcrumbs (WHEAT flour, yeast, salt, modified starch, color: E 160a, E 160c), water, SOYBEAN oil, batter (WHEAT flour, SOYBEAN oil, corn starch, salt, raising agent: E 500, E 575, E 341, E 450; thickener: E 412, E 415, E 451; SOY protein, modified starch), tapioca starch, salt, maltose syrup, rice flour, garlic powder, onion powder, sugar, yeast extract, white pepper
Allergens: GLUTEN (WHEAT), SOY.
Average nutritional values per 100g:
Energy: 881 kJ / 212 kcal
Fat: 12.80 g
of which saturates: 2.90 g
Carbohydrates: 9.10 g
of which sugars: 0.70 g
Protein: 13.00 g
Salt: 1.30 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Ready to eat after thawing.
For best taste, deep-fry for 3-4 minutes at 180°C or bake for 12 minutes at 200°C in an oven, turning once, until golden and crispy.
N° 037 · MEAT
Katsu Chicken
panko crispy chicken · classic Japanese style
Japanese-style panko-breaded chicken cutlet, the classic tonkatsu variant but with lighter breast meat. Already breaded, ready for frying or baking.
A loudly crackling crust, and underneath, tender and juicy chicken breast. Take them directly from the freezer into oil and in 3-4 minutes you have a golden cutlet, ready for katsu sando, katsudon, or curry. Ten large pieces in one pack, enough for several meals.
Delivery in 1-2 working days, nationwide in Romania
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Chicken breast meat (58.00%), breadcrumbs (WHEAT flour, yeast, salt, modified starch, color: E 160a, E 160c), water, SOYBEAN oil, batter (WHEAT flour, SOYBEAN oil, corn starch, salt, raising agent: E 500, E 575, E 341, E 450; thickener: E 412, E 415, E 451; SOY protein, modified starch), tapioca starch, salt, maltose syrup, rice flour, garlic powder, onion powder, sugar, yeast extract, white pepper
Allergens: GLUTEN (WHEAT), SOY.
Average nutritional values per 100g:
Energy: 881 kJ / 212 kcal
Fat: 12.80 g
of which saturates: 2.90 g
Carbohydrates: 9.10 g
of which sugars: 0.70 g
Protein: 13.00 g
Salt: 1.30 g
Store at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Ready to eat after thawing.
For best taste, deep-fry for 3-4 minutes at 180°C or bake for 12 minutes at 200°C in an oven, turning once, until golden and crispy.
Japanese katsu curry
Japanese katsu curry
Katsu curry is one of Japan's most loved comfort meals: crispy chicken, velvety curry sauce and plain rice.
Notes
Dissolve the Golden Curry paste only after the vegetables are cooked and the heat is off. This keeps the sauce smooth and prevents sticking. If it thickens too much, add 30 ml hot water at a time. Don't cover the Katsu Chicken with sauce before serving, to keep the crust crispy.
Golden Panko
Authenticity
Why it's worth it
Katsu is chicken cutlets in panko, the coarse Japanese breadcrumb that fries up crispier and fluffier than any ordinary breading. The golden crust crackles at the bite, and the chicken breast inside remains tender and juicy. Pack of 10 large, protein-rich pieces, ready in minutes in the fryer or oven.
Culinary inspiration
How to enjoy
For the katsu curry, boil the onions, carrots, and potatoes until tender, then turn off the heat and dissolve the Golden Curry paste. Thicken the sauce for 4 to 5 minutes over low heat. Heat the Katsu Chicken separately at 180°C and slice it just before serving, so the panko remains crispy. Serve with plain Japanese rice and place the sauce next to the katsu, not all over the crust.
Food pairings
Serve them like this
◆ Tonkatsu sauce with shredded cabbage
◆ Japanese Curry (Vermont or Java) with rice
◆ Steamed Japanese rice with furikake
◆ Cold Japanese beer (Asahi or Sapporo)
◆ Cabbage salad with sesame and ponzu sauce
