Poke Bowl with Crispy Chicken

5 1 ratings
Total time 27 mins
15 mins preparation time
12 mins cooking time

A Japanese twist on the classic Hawaiian Poke Bowl recipe. This one has crisp panko coated chicken (katsu), vibrant edamame beans and Kikkoman Poke Sauce.

Ingredients

4 portion(s)
200 g
sushi or jasmine rice
1 
red onion
50 ml
vinegar
50 ml
water
50 ml
sugar
4 
chicken fillets
3 tbsp
wheat flour
2 tsp
curry powder
1 
egg
 ½ 
small oxheart cabbage
2 
avocados
200 g
edamame beans (shelled)
1 
lime

Preparation

Step 1

Cook the rice according to the method on the pack. Leave to cool for a while, then divide into 4 bowls.

Step 2

Cut the onion into wedges. Bring the water, vinegar and sugar to the boil and let the onion wedges simmer in this mixture for 1 minute. Turn off the heat and leave for a minimum of 15 minutes.

Step 3

Pound the chicken fillets to an even thickness of approx. 1 cm. Coat the chicken fillets on both sides in flour seasoned with salt, pepper and curry powder. Then dip them into the beaten egg and, finally into panko breadcrumbs. Fry the chicken in oil for approx. 5 minutes on either side and leave to drain on kitchen paper to get rid of excess fat before slicing them. 

Step 4

Blanch the edamame beans for 1 minute. Slice the cabbage thinly and combine with Kikkoman Poke Sauce. Cut avocados into slices. 

Step 5

Place the cabbage, avocado, edamame beans, pickled onion and chicken on top of the rice. Serve with extra Kikkoman Poke Sauce and lime wedges on the side. 

Recipe-ID: 110

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Cook the rice according to the method on the pack. Leave to cool for a while, then divide into 4 bowls.

Cut the onion into wedges. Bring the water, vinegar and sugar to the boil and let the onion wedges simmer in this mixture for 1 minute. Turn off the heat and leave for a minimum of 15 minutes.

Pound the chicken fillets to an even thickness of approx. 1 cm. Coat the chicken fillets on both sides in flour seasoned with salt, pepper and curry powder. Then dip them into the beaten egg and, finally into panko breadcrumbs. Fry the chicken in oil for approx. 5 minutes on either side and leave to drain on kitchen paper to get rid of excess fat before slicing them. 

Blanch the edamame beans for 1 minute. Slice the cabbage thinly and combine with Kikkoman Poke Sauce. Cut avocados into slices. 

Place the cabbage, avocado, edamame beans, pickled onion and chicken on top of the rice. Serve with extra Kikkoman Poke Sauce and lime wedges on the side. 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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