Sesame chicken katsu
INGREDIENTS
2 x 225g chicken breasts
¼ cup plain flour
2 eggs, lightly beaten
½ cup sesame seeds
1 cup Japanese breadcrumbs
vegetable oil, for frying
¼ cup tonkatsu sauce
2 tablespoons mirin
¼ cup teriyaki sauce
¼ wombok, finely shredded
3 green onions, finely sliced into strips
1 cup beansprouts, picked
1 long red chilli, deseeded and finely sliced into strips
juice 1 lime
METHOD
Cut each chicken breast in half horizontally, so that you have 4 thin chicken breasts. Place chicken in a plastic bag with flour, shake to lightly coat chicken.
Put eggs in a shallow bowl and combine sesame seeds and breadcrumbs in another shallow bowl. Dip chicken into egg and then sesame mixture and coat both sides.
Heat oil in a large frying pan over medium high heat and cook for 4 minutes turning once until cooked through.
Meanwhile, combine tonkatsu sauce, mirin and teriyaki sauce in a small pan, bring to the boil and simmer for 2 minutes or until thickens slightly.
Combine all salad ingredients in a large bowl and toss together.
Divide salad between 4 serving plates with sliced chicken and a ramekin of the warm dipping sauce.
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