Vegan Chicken Katsu

Vegan Chicken Katsu

Ingredients 

2x Vegan crumbed chicken fillets of choice or crumbed tofu (I used Meati Crispy Cutlets.

Rice of choice (cooked, I used left over sushi rice)

Katsu Sauce 

4½ Tbsp Vegan Worcestershire sauce 

2 Tbsp vegan sugar/brown sugar

5 Tbsp ketchup 

2 Tbsp vgean oyster sauce/mushroom (or Lee Kum Kee Vegetarian Stir-Fry Sauce)

Method

Cook chicken as per instructed. Mine just went in the air fryer but if using processed vegan chicken cook as per instructions and if you use tofu you can crumb or coat in potato or corn starch and shallow fry or bake for 15-20mins in a 425F/218C oven, lightly coated with oil and flipped halfway through.

For the sauce add all ingredients into a small saucepan and cook at a medium heat until sugar is melted, lightly mixing during process.

Slice vegan chicken on the bias and serve on rice with Katsu sauce drizzled over the top.

Can also be served with greens such as broccoli, bok choy or choy sum.