Chicken Katsu with Brown Rice and Asian Slaw

Chicken Katsu with Brown Rice and Asian Slaw

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 22, 2017.

A mouth-watering chicken katsu dish that will be a new favourite of yours!


Ingredients

BROWN RICE

  • 1 cup Japanese brown rice
  • 1¼ cups water
  • ¼ teaspoon salt

CHICKEN KATSU

  • 2 teaspoons soy sauce
  • ¼ teaspoon sugar
  • 1 clove garlic, minced
  • 300g chicken breast
  • ¼ cup flour seasoned with ½ teaspoon salt
  • ½ cup panko breadcrumbs
  • 1 egg

ASIAN SLAW

  • 1 baby bok choy
  • 1 carrot
  • ½ telegraph cucumber
  • 2 teaspoons sweet chilli sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon mayonnaise

TO SERVE

  • 80g katsu sauce

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the slaw. Finely slice bok choy; grate carrot; cut cucumber in half and thinly slice. Place into a large bowl, along with all remaining Asian slaw ingredients and mix to combine. Season to taste with salt and pepper.
  5. 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.
  6. Spoon ¾ cup cooked brown rice onto each plate, top with chicken katsu and drizzle with katsu sauce. Serve Asian slaw on the side.

Nutritional Information

Energy 2323 kj
555 kcal
Protein 36.5g
Carbohydrate 65.6g
Fat 16.4g