Chicken Katsu with Refreshing Slaw
Premium Panko Breadcrumbs
Panko Crumbed Chicken
450g boneless chicken breast
5 tsp miso paste
Flour (for coating)
1 cup rice bran oil (for shallow frying)
1/4 cup green cabbage
1/4 cup red cabbage
1/2 cup chopped coriander
1 carrot (grated)
2 stalks spring onion
Fried shallots (optional)
1 Tbsp sesame oil
2 Tbsp lemon juice
2 Tbsp tamari
1 tsp rice wine vinegar
1 Tbsp tomato sauce
2 Tbsp worcester sauce
1.5 Tbsp oyster sauce
1 Tbsp brown sugar
Extra topping - Kewpie Mayo
- Prepare your slaw by washing and cutting the red and green cabbage, coriander and spring onions. Add everything to a medium-sized bowl, including the grated carrot.
- Make your slaw dressing by combining all of the ingredients in a small bowl. Drizzle dressing over the slaw, sprinkle a small handful of dried shallots over the top if using, and set aside.
- Time to prepare the chicken. Flatten the chicken breasts so that they are even in thickness by placing chicken between two pieces of glad wrap or baking paper. Starting in the centre and working out towards the edges, pound lightly with the flat side of a meat mallet, the bottom of a saucepan or a rolling pin.
- Slice chicken into strips.
- Rub each chicken piece on both sides with miso paste and season with salt.
- Set up a crumb station by placing flour and Premium Panko Breadcrumbs on two separate plates. Whisk two eggs in a bowl and place nearby.
- Crumb your chicken pieces by placing each piece into the flour, dipping into the egg, and then into the Panko Breadcrumbs, placing fully coated pieces of chicken onto a sheet of baking paper.
- In a large pan with straight sides that are at least 2 inches high, add the rice bran oil and heat.
- Once the oil is hot, place the chicken into the pan and cook for 2-3 minutes on each side (ensuring not to overcrowd the pan).
- Once cooked, remove the chicken using steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
- Make your tonkatsu sauce by mixing all of the ingredients together in a small bowl or ramekin.
- Serve by laying a bed of slaw onto your plate, topped with chicken strips and drizzled with tonkatsu sauce and kewpie mayo.
Recipe by Mikaela Nelson @fluentinveg