Golden crumbed chicken Katsu with pickled salad, rice & soy mayo
Appliance/Function:
Equipment
- 1 Large bowl
- 1 Small pot or rice cooker
- 2 Medium bowls
- 1 Frypan
Ingredients
Pickled veggies
- 1 carrot
- 1 radish
- 1 cucumber
- 1 tbsp apple cider vinegar
- 1 tsp honey
Rice
- 1 cup jasmine rice
Chicken
- ¼ cup Kewpie mayo
- 2 tsp soy sauce
- ½ cup panko breadcrumbs or gluten-free breadcrumbs
- 500 g chicken breast skinless, boneless
- 1 tbsp olive oil
To finish
- 1 tsp wasabi optional
- 1 tsp sesame seeds
- 1 spring onion
Instructions
Pickle veggies
- Shred 1 carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice 1 radish. Peel 1 cucumber into ribbons with a vegetable peeler. Put 1 tbsp apple cider vinegar, 1 tsp honey and a generous pinch of salt in a large bowl and stir to dissolve the salt. Add the carrot, radish and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
Cook rice
- Rinse 1 cup jasmine rice until the water runs clear. Put in a small pot with 310 ml or 1¼ cup of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 minutes or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 minutes.
Crumb chicken
- Meanwhile, combine ¼ cup Kewpie mayo and 2 tsp soy sauce in a bowl. Put ½ cup panko breadcrumbs in a shallow dish. Put 500 g chicken breast flat on a board, put your hand on top and halve horizontally into fillets. Put 1 tbsp of the Kewpie mayo mixture in a separate small bowl then brush or spoon all over the chicken, reserving the remaining Kewpie mayo mixture. Press the chicken into the breadcrumbs to coat both sides.
Cook chicken
- Heat 1 tbsp olive oil in a frypan over medium heat. Cook the chicken for 2-3 minutes each side, until golden and cooked through. Drain on a wire rack set over a paper towel (this will keep the crumb crisp) - season with salt.
To finish
- Drain the veggies, reserving the pickling liquid. Whisk 1 tsp wasabi and 1 tsp of pickling liquid into the small bowl with the reserved Kewpie mayo mixture. Fluff the rice with a fork. Thinly slice 1 spring onion at an angle (if using)Tip: Wasabi is spicy, so reduce the amount or omit it, if you prefer.
To serve
- Divide the rice, and golden crumbed chicken katsu with pickled veggies between plates. Sprinkle with 1 tsp sesame seeds and spring onion. Serve with the wasabi mayo on the side.
Nutrition
Calories: 484kcal | Carbohydrates: 48g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 460mg | Potassium: 715mg | Fiber: 2g | Sugar: 4g | Calcium: 55mg | Iron: 2mg