This tasty Japanese-inspired Chicken Katsu will become a family favourite! It was a hit with the My Food Bag foodies in the Classic for Two bag.
- brown rice 1 cup
- water 1 1⁄4 cups
- salt 1⁄4 teaspoon
- soy sauce 2 teaspoons
- sugar 1⁄4 teaspoon
- garlic 1 clove, minced
- chicken breast 300g
- flour 1⁄4 cup seasoned with 1⁄2 teaspoon salt
- panko breadcrumbs 1⁄2 cup
- egg 1
- baby bok choy 1, finely sliced
- carrot 1, grated
- telegraph cucumber 1⁄2, finely sliced
- sweet chilli sauce 2 teaspoons
- sesame oil 1⁄2 teaspoon
- mayonnaise 1 tablespoon
- katsu sauce (storebought or see quick recipe in method)
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 make your own katsu sauce, combine 1 tablespoon tomato sauce, 3 tablespoons worcestershire sauce, 2 tablespoons oyster sauce and 1 tablespoon sugar until smooth.