Skip to the beginning of the images gallery

Chicken sesame katsu

Name: Chicken sesame katsu
Cook time: 25 min
Yield: 1

with Japanese curry and pickled radish

Ready in around 25 mins

RECIPE FACT:

Pickling is a practice that’s been around for thousands of years; invented probably as a way of preserving in a time long before refrigeration.

Nutritional Info:

Energy: 2265kj (542Kcal)
Protein: 46g
Carbohydrate: 56g
Fat: 13g
Contains: Gluten, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 3 even pieces. Shake the sesame crumb, sprinkle onto a plate and season with salt and pepper. Spray the chicken with oil then press firmly into the crumb to coat on both sides and place on the oven tray and respray with oil. Bake in the oven for 12-15 mins or until chicken is cooked through.
2. TO PREPARE THE SLAW:

Wash and trim the root off the radish. Slice in half and then into ½ cm halfmoons. Place into a salad bowl with the coleslaw. Finely slice the spring onion on the diagonal and add half to the bowl. Just before serving, pour in the pickle dressing and toss to combine.
3. TO PREPARE THE RICE AND HEAT THE CURRY SAUCE:

Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the edamame and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed sticky brown rice, squeezing gently to break up any large clumps and add to the pan. Season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm. Wipe out the pan, respray with oil and place over a medium heat. Once hot pour the Japanese curry sauce into the pan and heat gently for 30-60 mins until warm.
TO SERVE:

Spoon sticky brown rice into a bowl and top with chicken sesame katsu. Spoon over curry sauce and serve with pickle slaw on the side.