- Nutritious -

Chicken katsu bowl with pickled red onion

Ingredients

  • • 2 large chicken breast fillets
  • • ¼ cup plain flour
  • • 1 ½ cups panko breadcrumbs
  • • 2 eggs, lightly beaten
  • • vegetable oil, for shallow frying
  • • 1 ½ cups steamed jasmine rice; 2 iceberg lettuce leaves, shredded; 2 Lebanese cucumber,
  • • diced; 1 large avocado; diced
  • • kewpie mayonnaise to serve
  • pickled red onion
  • • ½ cup apple cider vinegar
  • • 2 tbs white sugar
  • • 1 tsp sea salt flakes
  • • 2 medium red onions, peeled, halved, thinly sliced
  • katsu sauce
  • • 125ml (½ cup) tomato sauce
  • • 2 tbs Worcestershire sauce
  • • 1 tbs soy sauce
  • • 1 tbs mirin
  • • 1 tbs caster sugar
  • • ½ small garlic clove, crushed

Method

  • 1. To make the pickled red onion, combine vinegar, sugar and salt in a small saucepan. Bring to the boil, stirring until sugar dissolves. Place onion in a heatproof bowl, pour over the hot pickling liquid. Stir to combine. Place in the fridge to cool.
  • 2. To make the katsu sauce, combine all the ingredients in a small saucepan. Stir over medium heat until sauce just comes to the boil. Set aside to cool.
  • 3. Carefully butterfly one chicken breast open, the cut down the centre to form two thinner fillets, repeat with remaining chicken. Place onto a piece baking paper on a board. Use a meat mallet flatten the chicken fillets to 1/2cm-thick.
  • 4. Spoon flour and breadcrumbs onto separate plates. Whisk the eggs and 1 tablespoon cold water in a wide dish. Dip the chicken into the flour, then into the egg, then into the breadcrumbs, pressing crumbs on with fingertips.
  • 5. Cover the base of a large frying pan with vegetable oil and heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board, cut into thick pieces.
  • 6. Spoon rice into the base of 4 serving bowls. Arrange the chicken, lettuce, cucumber, avocado and pickled onion in the bowls. Drizzle over the katsu and mayonnaise. Serve.
  • Tip: to make this vegetarian replace the chicken with tofu, omit the Worcestershire sauce from the Katsu and use vegan mayo.
  • Tip: Katsu sauce will keep for 4 weeks in an airtight jar in the fridge.