Informations supplémentaires
35 min.
|
508 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the radish, the cucumber in half moons, the cabbage, onion and the green onion. Cut the chicken into thin strips.
2. Bread the chicken
Put the chicken and sour cream in a bowl with salt and pepper. Toss well to coat each piece. Put the panko in another bowl. Dip the chicken pieces in the panko.
3. Cook the chicken
Fill the bottom of a skillet with oil and heat over medium high heat. Cook the chicken pieces for about 2-3 minutes on each side until browned. Place on absorbent paper. Add salt to taste.
4. Make the coleslaw
Meanwhile, mix the cabbage with the green onion and red onion. Add a drizzle of oil, 1-2 tbsp. of rice or cider vinegar, 1 tbsp. of sugar, salt and pepper.
5. Plate your dish
Heat the tortillas to taste. Garnish with coleslaw, cucumber, radish, chicken and Tonkatsu sauce. Bon appétit!
360gChicken Thighs
4unitWheat tortilla(s) 6in
120mlTonkatsu Sauce
1unitRadishes
2unitGreen Onion(s)
100gSliced green cabbage
1unitLebanese Cucumber(s)
80gPanko Breadcrumbs
86mlSour Cream
0.5unitRed Onion(s)
What you need
pan, tongs, bowls
508 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
13g
20%
cholesterol
148mg
49%
fiber
4g
16%
protein
38g
saturated
4g
20%
sodium
940mg
39%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg