Katsu Chicken

Inspired from a trip to Tokyo. Panko breaded chicken with steamed sticky jasmine rice. A drizzled teriyaki reduction finished with little bursts of spring onion. A very quick and simple dish with hunger satisfaction.

 

 

 

Ingredients

 

2 Chicken Breasts

Panko Bread Crumbs

Plain Flour

2 Eggs

3tbsp Teriyaki Sauce

1tsp Soy Sauce

1tsp Nam Pla or Fish Sauce

1tsp Sesame Oil  

2 Spring Onions

75g Jasmine Rice

1 Bay Leaf

Flavourless Oil for Shallow Frying

Cracked Black Pepper

 

Method

 

Crack the eggs into a shallow dish. Season the flour with pepper on a plate and have a plate with the panko breadcrumbs ready.

 

Bash the chicken breasts with a rolling pin to flatten them. Then cover with flour, then dip in the egg, then into the bread crumbs.

 

Meanwhile place the rice and bay leaf in the pan with just enough water to cover. When the rice has absorbed the water, remove from the heat and cover with a tea towel until needed.

 

Shallow fry the chicken until golden brown on both sides, around 5-8 minutes each side should do. Place in a preheated oven to keep warm.

 

To a saucepan add teriyaki, soy, nam pla and sesame oil reduce by 1/2 until thickened.

 

Plate the dish then drizzle with the reduced teriyaki sauce and sprinkle with chopped spring onion.