Tempura Chicken Katsu

with charred shishito peppers

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 10 oz. Shishito Peppers
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • Info
    2 fl. oz. Tonkatsu Sauce
  • Info
    2 tsp. Miso Paste
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    436
  • Carbohydrates
    23g
  • Fat
    19g
  • Protein
    40g
  • Sodium
    1574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem shishito peppers and halve lengthwise. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Pat chicken breasts dry and, on a separate cutting board, slice each chicken breast lengthwise into ½" strips. Season with a pinch of salt and a pinch of pepper.

  • 2

    Heat Oil and Batter Chicken

    Place a medium non-stick pan over medium heat and add canola oil. While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in a mixing bowl and stir until a thin batter forms. Add chicken strips to bowl and coat completely.

  • 3

    Cook the Chicken

    Line a plate with a paper towel. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. Transfer cooked chicken to towel-lined plate.

  • 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers and bell peppers to pan and stir occasionally until lightly charred, 5-7 minutes. Add miso and stir constantly until incorporated, 1-2 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling tonkatsu sauce over chicken. Bon appétit!

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