Crunchy Chicken Katsu

Nutrition per serve

Ingredients

• 125g brown rice
• 200g cabbage
• 1pcs carrot
• 1pcs spring onion
• 1pcs lime
• 10ml sesame oil
• 300g free-range chicken breast fillet
• 40g panko breadcrumbs
• 5g toasted sesame seeds
• 1pcs tonkatsu sauce
• 50g aioli mayonnaise
• 15ml soy sauce
• 8ml sugar
• 30ml plain flour
• 1pcs egg
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep slaw and dressing
   Meanwhile, thinly slice the cabbage using a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion. Set aside. Juice half the lime*. Combine the sesame oil, 2 tsp lime juice, 1 tbs soy sauce and 1½ tsp sugar in a large bowl.
3. Step 3 — Prep chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
4. Step 4 — Crumb chicken
   Put 2 tbs flour in a bowl. Whisk 1 egg in a shallow dish. Combine the breadcrumbs and sesame seeds in another shallow dish and season with salt and pepper. Dust the chicken with the flour, shake off excess, then dip in the egg and coat in the breadcrumb mixture.
5. Step 5 — Cook chicken
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken for 2-3 mins each side until golden and cooked through. Drain on a wire rack over paper towel (this will keep the crumb crisp). Season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the cabbage, carrot and half the spring onion to the dressing and stir to combine. Divide the chicken, slaw and rice among plates. Drizzle with the tonkatsu sauce. Scatter over the remaining spring onion and serve with the aioli.

Allergens

Soy, Gluten, Wheat, Egg, Sesame