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Chicken sesame katsu

Name: Chicken sesame katsu
Cook time: 25 min
Yield: 2
Cuisine: East Asia

with Japanese curry sauce and wafu slaw

Ready in around 25 mins

RECIPE FACT:

The iconic katsu curry (katsu with Japanese curry sauce) was inspired by Western cuisine, in particular the European breaded schnitzel. It was adapted for Japanese tastes in the mid-20th century and is now a favorite comfort food

Nutritional Info:

Energy: 2,499kJ (597kcal)
Protein: 46g
Carbohydate: 48g
Sugars: 11g
Fat, total:23g
Saturated:7g
Sodium:817mg
Contains:Eggs, Gluten, Sesame, Soy, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:
Wash and trim the root off the radish. Slice in half and then into ½ cm halfmoons. Place into a salad bowl with the Asian coleslaw. Finely slice the spring onion on the diagonal and add half to the bowl. Just before serving, pour in the wafu dressing and toss to combine. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken into 3 even pieces. Shake the sesame crumb, sprinkle onto a plate and season with salt and pepper. Break an egg into a bowl and whisk with a fork. Dip the chicken pieces into the egg then press firmly into the crumb to coat and set aside.
2. TO PREPARE THE RICE:
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 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.
3. TO COOK THE CHICKEN:
Place the pan back over a medium heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 2-3 mins each side or until chicken is golden and cooked through. Remove from the pan and cover to keep warm.
4. TO HEAT THE CURRY SAUCE:
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 secs until warm alternatively heat in the microwave for 30-60 secs or until warm.
TO SERVE:
Spoon sticky brown rice into bowls and top with chicken sesame katsu. Spoon over curry sauce and sprinkle over remaining spring onion. Serve with wafu slaw on the side.