Written By Stefanie Azzopardi

Chicken Katsu & Brown Rice Bowls

We may not be able to travel right now but that doesn't mean our tastebuds can't!

INGREDIENTS

  • 1/4 green cabbage, thinly shredded

  • 1 Lebanese cucumber, sliced at an angle

  • 1 bunch radish, thinly sliced

  • 4 spring onions, thinly sliced

  • 550g chicken breast schnitzel

  • 80g pickled ginger (to serve)

  • 1/3 cup kewpie Japanese mayonnaise

  • 1 lemon, juiced

  • 500g microwave brown rice

  • 40g medium heat golden curry sauce mix

  • 1 cup sunflower oil (to shallow fry)

  • 2 cup panko breadcrumbs

METHOD

  1. Toss chicken in mayonnaise and coat in breadcrumbs. Heat 1cm of oil in a large frying pan over high heat. Cook chicken, in batches, for 10 minutes, turning halfway, or until golden and cooked through. Drain on paper towel-lined plate and set aside.

  2. Drain oil into a heatproof bowl and return pan to heat. Add curry sauce mix and 2 cups water and whisk until smooth. Cook for 2 minutes or until thickened.

  3. Meanwhile, heat rice following packet instructions. Toss radish and cucumber with lemon juice.

  4. Meanwhile, heat rice following packet instructions. Toss radish and cucumber with lemon juice.

Stefanie Azzopardi
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