Chicken Katsu Bowl with Pickled Red Onion

Serves4 ServingsPrep Time30 minsCook Time10 mins
Chicken katsu bowl

Ingredients

2 large chicken breast fillets
¼ cup plain flour
1 ½ cups panko breadcrumbs
2 eggs, lightly beaten
vegetable oil, for shallow frying
1 ½ cups steamed jasmine rice
2 iceberg lettuce leaves, shredded
2 Lebanese cucumber, diced
1 large avocado, diced
kewpie mayonnaise to serve
Pickled Red Onion
½ cup apple cider vinegar
2 tbsp white sugar
1 tsp sea salt flakes
2 medium red onions, peeled, halved, thinly sliced
Katsu Sauce
125 ml (½ cup) tomato sauce
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin
1 tbsp caster sugar
½ small garlic clove, crushed

Method

1

To make the pickled red onion, combine vinegar, sugar and salt in a small saucepan. Bring to the boil, stirring until sugar dissolves. Place onion in a heatproof bowl, pour over the hot pickling liquid. Stir to combine. Place in the fridge to cool.

2

To make the katsu sauce, combine all the ingredients in a small saucepan. Stir over medium heat until sauce just comes to the boil. Set aside to cool.

3

Carefully butterfly one chicken breast open, the cut down the centre to form two thinner fillets, repeat with remaining chicken. Place onto a piece baking paper on a board. Use a meat mallet flatten the chicken fillets to 1/2cm-thick.

4

Spoon flour and breadcrumbs onto separate plates. Whisk the eggs and 1 tablespoon cold water in a wide dish. Dip the chicken into the flour, then into the egg, then into the breadcrumbs, pressing crumbs on with fingertips.

5

Cover the base of a large frying pan with vegetable oil and heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board, cut into thick pieces.

6

Spoon rice into the base of 4 serving bowls. Arrange the chicken, lettuce, cucumber, avocado and pickled onion in the bowls. Drizzle over the katsu and mayonnaise. Serve.

Tip: to make this vegetarian replace the chicken with tofu, omit the Worcestershire sauce from the Katsu and use vegan mayo.
Tip: Katsu sauce will keep for 4 weeks in an airtight jar in the fridge.

Ingredients

 2 large chicken breast fillets
 ¼ cup plain flour
 1 ½ cups panko breadcrumbs
 2 eggs, lightly beaten
 vegetable oil, for shallow frying
 1 ½ cups steamed jasmine rice
 2 iceberg lettuce leaves, shredded
 2 Lebanese cucumber, diced
 1 large avocado, diced
 kewpie mayonnaise to serve
Pickled Red Onion
 ½ cup apple cider vinegar
 2 tbsp white sugar
 1 tsp sea salt flakes
 2 medium red onions, peeled, halved, thinly sliced
Katsu Sauce
 125 ml (½ cup) tomato sauce
 2 tbsp Worcestershire sauce
 1 tbsp soy sauce
 1 tbsp mirin
 1 tbsp caster sugar
 ½ small garlic clove, crushed

Directions

1

To make the pickled red onion, combine vinegar, sugar and salt in a small saucepan. Bring to the boil, stirring until sugar dissolves. Place onion in a heatproof bowl, pour over the hot pickling liquid. Stir to combine. Place in the fridge to cool.

2

To make the katsu sauce, combine all the ingredients in a small saucepan. Stir over medium heat until sauce just comes to the boil. Set aside to cool.

3

Carefully butterfly one chicken breast open, the cut down the centre to form two thinner fillets, repeat with remaining chicken. Place onto a piece baking paper on a board. Use a meat mallet flatten the chicken fillets to 1/2cm-thick.

4

Spoon flour and breadcrumbs onto separate plates. Whisk the eggs and 1 tablespoon cold water in a wide dish. Dip the chicken into the flour, then into the egg, then into the breadcrumbs, pressing crumbs on with fingertips.

5

Cover the base of a large frying pan with vegetable oil and heat over medium heat. Cook the chicken in batches, for 2-3 minutes each side or until golden and cooked through. Transfer to a board, cut into thick pieces.

6

Spoon rice into the base of 4 serving bowls. Arrange the chicken, lettuce, cucumber, avocado and pickled onion in the bowls. Drizzle over the katsu and mayonnaise. Serve.

Tip: to make this vegetarian replace the chicken with tofu, omit the Worcestershire sauce from the Katsu and use vegan mayo.
Tip: Katsu sauce will keep for 4 weeks in an airtight jar in the fridge.
Chicken Katsu Bowl with Pickled Red Onion

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