This Japanese classic is a satisfying and delicious dish.
Ingredients
Serves: 2
Time: 40 minutes
- 2 chicken breasts
- 75g plain flour
- 2 eggs
- 80g panko breadcrumbs
For the spicy sauce
- 150g mayonnaise
- 1 tsp curry powder
- 25g butter
- 1 tsp light soy sauce
- 1 tbsp sriracha
- Juice of a lime - use ½ for sauce, cut remaining ½ into wedges to serve
To serve
- 350g basmati rice, washed
- 3 radishes
- ¼ head red cabbage
- 2 baby cucumbers
- 3 spring onions
- Sea salt & freshly ground black pepper
Method
- Firstly, wash rice and place into rice cooker with water and pinch of salt - use 1 cup of rice to 2 cups of water - any vessel works. Turn on your rice cooker and leave to cook.
- Now, get some oil into a deep sided frying pan and place on a medium heat.
- Bash the chicken breasts between 2 sheets of baking paper using a rolling pin until they are slightly flattened and are the same thickness throughout. Season them with salt and pepper.
- Assemble plain flour in 1 bowl, beat eggs together in another, and put panko in a third bowl.
- Season the flour with salt and pepper then dip the flattened chicken breasts in the flour, then the egg then finally the breadcrumbs.
- Place the coated chicken into the oil. Fry for about 5 - 6 minutes each side, until the chicken reaches an internal temperature of 75C.
- For the gomashio, toast the sesame seeds in a pan, add the nori sheet to toast as well then tip into a pestle and mortar or a small food processor. Add 1 tsp salt then crush to a coarse powder.
- Now, thinly slice the radishes and place into ice water, thinly slice the spring onions and do the same. Slice the red cabbage and cucumber and season with a little lime juice and salt.
- When the chicken has done, remove from air fryer and rest for 5 minutes
- Just enough time to place the butter into a small saucepan and allow to melt, add the curry powder and cook out for a few minutes. Add to a bowl and mix with the rest of the ingredients for the spicy sauce.
- Finally, slice the chicken and serve in bowls with the rice, radishes, red cabbage, cucumber, spring onions, seaweed and sesame gomashio and spicy sauce.
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