Chicken katsu with rice and coleslaw.

CHICKEN KATSU

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

Chicken katsu is surprisingly easy to make yourself. This version is oven-baked, making the cooking experience more relaxed and the end result quite a bit healthier!

QUICK PRINT

Ingredients

CHICKEN

  • 1 cup panko breadcrumbs (100g)
  • 1 egg
  • 2 Tbsp plain flour
  • 2 Tbsp mayonnaise
  • 1 Tbsp milk
  • 550 g chicken schnitzel (4 pieces/1lb 3oz)

COLESLAW

  • 1/2 small wombok
  • 2 carrots
  • 1/4 cup plain, unsweetened yoghurt (60ml)
  • 2 Tbsp mayonnaise

KATSU SAUCE

  • 1/3 cup tomato sauce (80ml)
  • 3 Tbsp water
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp white vinegar
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 Tbsp brown sugar

TO SERVE

  • 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
  • 2 spring onions
  • 1 Tbsp sesame seeds

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake. Line a large oven tray with baking paper.

  2. COOK CHICKEN

    Spread breadcrumbs out on prepared tray. Bake for 8-10 minutes, stirring half-way through, until lightly and evenly browned. Meanwhile, whisk together egg, flour, mayonnaise and milk. Season well with salt and pepper.

  3. Once breadcrumbs are toasted, place in a shallow dish. Set a roasting rack on top of the oven tray. Dip chicken into egg mixture and then into breadcrumbs, coating all over. Place on the rack, then into the oven (keep tray underneath). Cook for 20 minutes, until coating is crisp and chicken is cooked through.

  4. PREPARE COLESLAW

    While chicken cooks, shred wombok and grate carrots. Combine yoghurt and mayonnaise in a large bowl. Add wombok and carrot. Season generously with salt and pepper and toss until well combined.

  5. MAKE KATSU SAUCE

    In a small saucepan, whisk together tomato sauce, water, soy sauce, vinegar, Worcestershire sauce and sugar. Place on medium heat and gently simmer for a couple of minutes, until slightly thicker.

  6. SERVE

    Microwave rice according to instructions on packet. Finely slice spring onions. Divide rice between individual serving plates. Slice chicken into strips and place on top of rice. Drizzle with katsu sauce. Serve with coleslaw on the side and spring onions and sesame seeds sprinkled on top.

Recipe Notes

WINE MATCH: A Pinot Noir or Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs and plain gluten-free flour. Ensure mayonnaise, tomato sauce, soy sauce and Worcestershire sauce are gluten-free
INGREDIENT SWAPS / NOTES: If you can’t find chicken schnitzel, use two large chicken breasts instead (slice through the middle to form a total of 4 thinner pieces). You could swap the wombok for green cabbage if you prefer.
COOKING ALTERNATIVES: For the true fried chicken katsu experience, you can cook this on the stove instead. Heat 1cm / 0.5in neutral oil in a large frying pan on medium-high. Place chicken in the hot oil and cook for 3-4 minutes each side, until completely cooked through.
STORING AND REHEATING: For maximum deliciousness, I recommend reheating by microwaving and then quickly pan frying. Microwave chicken for 1-2 minutes to warm it up. Heat about 2 Tbsp oil in a large frying pan on medium-high. Shallow fry the chicken for a couple of minutes each side, until crumb coating is crisp. Reheat rice and katsu sauce in the microwave. Assemble meal just before serving.