Air Fryer Crispy Katsu Chicken Poke Bowl
20 Min
Easy
Have you tried our NEW Maggi Air Fryer Crispy Coatings - Katsu, Southern Style and Korean. Try our quick Katsu Chicken Poke Bowl - full of colour, flavour and texture!
Ingredients
4
ingredient_quantity
recipe ingredient
70
g
Maggi Air Fryer Crispy Katsu
1
tablespoon
Olive Oil
350
g
Chicken mini fillets
2
teaspoons
Curry Powder
4
tablespoons
Light Mayonnaise
500
g
Microwave Brown Rice
160
g
Edamame (soya beans) cooked
160
g
red cabbage, finely sliced
2
carrots, grated
160
g
fresh mango, diced
0.5
bunch
Leaves Coriander
2
g
Toasted sesame seeds
2
teaspoons
Mango chutney
1
tablespoon
Crispy onions
2
Limes
.
Nutrition Value
Carbohydrate
70.8 g
Energy
587 kcal
Fat
19 g
Fibre
9.5 g
Protein
35.7 g
of which: saturates
2.8 g
Sodium
391.5 mg
of which: sugars
13.7 g
Information per serving
Instructions
20 Minutes
-
Preheat Air Fryer
5 MinPreheat the air fryer to 180˚C. -
Prepare Crispy Chicken
5 MinPrepare the crispy chicken according to the pack instructions. -
Make the Dressing
5 MinMake the dressing by mixing the curry powder and mango chutney into the mayonnaise until combined. -
Cook Rice
10 MinHeat the rice according to the pack instructions and divide between 4 bowls. -
Assemble the Toppings
5 MinTop with the crispy chicken pieces, soya beans, cabbage, grated carrot and mango. -
Final Touch
5 MinFinish with the coriander, seeds and crispy onions if using and squeeze the lime over everything before serving.
