Sesame Chicken Katsu and Japanese Slaw

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs lime
• 1pcs carrot
• 1pcs Lebanese cucumber
• 200g cabbage
• 1pcs spring onion
• 300g free-range chicken breast fillet
• 20g panko breadcrumbs
• 10g toasted sesame seeds
• 50g aioli mayonnaise
• 1pcs tonkatsu sauce
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, finely grate the zest of half the lime*, then juice the half. Shred the carrot and cucumber using a julienne peeler or cut into thin matchsticks. Shred the cabbage with a sharp knife or mandoline. Thinly slice the spring onion on an angle.
3. Step 3 — Prep chicken schnitzels
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Whisk 1 egg in a shallow dish. Combine 1 tbs flour and a pinch of salt in a separate shallow dish. Combine the breadcrumbs and sesame seeds in another shallow dish. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
4. Step 4 — Cook chicken schnitzels
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season with salt and pepper.
5. Step 5 — Make dressing
   While the chicken is cooking, put the aioli, lime zest, 2 tsp lime juice* and 2 tsp water in a large bowl, season with salt and pepper and whisk to combine.
6. Step 6 — Make slaw and serve
   Add the carrot, cucumber, cabbage and spring onion to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the chicken schnitzel, rice and slaw among plates and drizzle the chicken with the tonkatsu sauce to serve.

Allergens

Egg, Gluten, Wheat, Sesame, Soy