Chicken Katsu Vermicelli

Want something fast and easy? You’ll never go wrong with deep-fried Japanese style chicken! Top it off with a delicious curry sauce on a bed of vermicelli and you’re good to go.



3 cups Sapporo Long Kow Vermicelli, cooked
4 pcs. Chicken cutlets
2 cups Breadcrumbs
1 pc. Egg
½ cup Flour, for dredging
Japanese Curry, in a box
Parsley, chopped
Cabbage, shredded
Roasted Sesame Dressing
Salt and Pepper, to taste


  1. Season chicken cutlet with salt and pepper. Coat in flour, eggs and breadcrumbs. Repeat with the other cutlets. oil. Grill both sides for 3-4 minutes or until cooked through.
  2. Deep fry in 360 °F oil for 4-6 minutes or until golden brown and cooked through. Drain in paper towel.
  3. Cook Japanese Curry as directed on pack. Keep warm.
  4. To assemble: put cooked Vermicelli on one side in a shallow bowl. Arrange sliced chicken cutlets next to Vermicelli. Pour sauce on one side of the shallow bowl. Top with chopped parsley. Repeat with the other ingredients and serve.

Dish Value

40 mins

good for 4 pax

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