Tonkatsu Chicken Crispy Rice Bowls

Nutrition per serve

Ingredients

• 150g Japanese rice
• 100g kale
• 1pcs Lebanese cucumber
• 1pcs avocado
• 1pcs spring onion
• 1pcs ginger
• 20ml rice wine vinegar
• 10g toasted sesame seeds
• 300g free-range chicken breast fillet
• 1pcs tonkatsu sauce
• 2g shichimi togarashi
• 15ml soy sauce
• 15ml neutral-flavoured oil
• 1pcs vegetable oil spray

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see cooking tip). 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
   While the rice is cooking, discard the tough stems from the kale and thinly slice the leaves. Cut the cucumber into long batons. Coarsely chop the avocado. Thinly slice the spring onion on an angle. Finely grate the ginger.
3. Step 3 — Make dressing
   Preheat the air fryer to 200C. (If you don't have an air fryer, preheat the oven to 220C, fan-forced, and line an oven tray with foil.) Combine the ginger, rice wine vinegar, sesame seeds, 3 tsp soy sauce and 2 tsp oil in a large bowl and season with pepper.
4. Step 4 — Air-fry rice
   Carefully line the air-fryer basket with foil. Spread the rice in an even layer in the basket (or on the lined tray) and generously spray with oil. Air-fry the rice, tossing and breaking up the rice with a spoon halfway, for 10-12 mins until golden and crisp on top (not all of the rice will be crisp). (Or, roast the rice in the oven for 15-20 mins.) Cool slightly.
5. Step 5 — Cook and glaze chicken
   Meanwhile, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Add the tonkatsu sauce and turn to coat. Remove the chicken and sauce from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Add kale to dressing and massage for 1 min or until softened. Add cucumber and avocado and toss to combine. Slice chicken. Just before serving, add rice to salad and toss to combine. Divide salad among bowls, top with chicken and drizzle with sauce. Scatter with spring onion and a pinch of shichimi togarashi* to serve (or omit it, if you don't like chilli).

Allergens

Soy, Sesame