Chicken Katsu on Brown Rice with Asian Slaw

Combine brown rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.

In a shallow bowl, combine soy sauce, sugar and garlic. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Add chicken to soy mixture and toss to coat.

Place seasoned flour and breadcrumbs in separate bowls and whisk egg in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.

To prepare the slaw, place all ingredients into a large bowl and mix to combine. Season to taste with salt and pepper.

Heat a drizzle of oil in a medium fry-pan on medium heat. Cook crumbed chicken for 2–3 minutes each side, until golden and cooked through. Once chicken has cooked, slice thickly.

TO SERVE, spoon some brown rice and slaw onto each plate, top with chicken katsu and drizzle with katsu sauce.

*To make your own katsu sauce, combine 1 tablespoon tomato sauce, 3 tablespoons worcestershire sauce, 2 tablespoons oyster sauce and 1 tablespoon sugar until smooth.