Chicken katsu with corn and bok choy brown rice salad
This has been a long-standing favourite meal in My Food Bag’s Family and Classic Bags, and it's so delicious we're willing to bet it will become a favourite in your house too. What kid doesn’t like crumbed chicken?!
- 55 mins preparation
- Serves 4
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Ingredients
Chicken katsu
- 600 g boneless, skinless chicken breasts
- 1/4 cup flour
- 1/2 tsp salt
- 1 1/2 cups panko breadcrumbs
- 2 tbsp oil
Brown rice salad
- 1 cup brown rice
- 2 corn cobs, husks and silks removed
- 2-3 baby bok choy, bottom 3cm trimmed off, washed well, thinly sliced
- 1 red, yellow or orange capsicum, cored, sliced
- 1/3 cup chopped roasted peanuts
- 1/4 cup chopped coriander, plus extra to garnish
Dressing
- 1 1/2 tbsp soy sauce
- 2 tbsp lime or lemon juice
- 1 tsp sesame oil
- 1 tbsp sweet chilli sauce
- 1/2 clove garlic, minced
- 1.5 cm piece ginger, finely grated
Katsu sauce
- 1 tbsp tomato sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
Method
- 1Steam the brown rice according to the packet's instructions. While rice is cooking, prepare the rest of the meal.
- 2Pat chicken dry with paper towels and cut into steaks; to do this, place one hand flat on top of a chicken breast and use a sharp knife to cut it in half horizontally to make 2 thin steaks, trying to keep them of equal thickness.
- 3Mix flour with salt in one dish, whisk eggs in a second dish and place panko crumbs in a third dish. Coat each chicken steak first in flour, then egg, then panko. Set aside on a dry plate.
- 4Preheat oven to 200°C. Line an oven tray with baking paper.
- 5Place corn cobs in a dish, cover with boiling water and leave for 2-3 minutes. Drain then cut off kernels with a sharp knife. Add to a large bowl with sliced bok choy, capsicum, peanuts and coriander.
- 6Heat oil in a large, preferably non-stick, frying pan on medium heat. Fry chicken in batches, for 1-2 minutes on each side, until golden brown. Transfer to lined tray and bake for about 5 minutes to finish cooking through. Slice chicken steaks to serve, if desired (or leave whole).
- 7Mix all the dressing ingredients together and toss with cooked rice and vegetables just before serving.
- 8To make Katsu sauce, combine all the ingredients in a small bowl and stir until smooth.
- 9To serve, spoon rice salad onto each plate and top with crumbed chicken. Drizzle with katsu sauce and garnish with extra coriander.
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