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Chicken Katsu Bowl with Sticky Rice

Chicken Katsu Bowl with Sticky Rice

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Japanese-inspired comfort food – crispy fried chicken cutlets with sticky rice, a jammy egg and spicy soy-lime mayo sauce – simple yet delicious!

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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Chicken Katsu

2 boneless, skinless chicken breasts
salt & black pepper
1 tsp (5 ml) garlic powder
½ C (125 ml) plain flour
2 eggs, whisked
1 C (250 ml) panko breadcrumbs
B-well™ Canola Oil, for shallow frying

Sticky Rice

2 C (500 ml) sushi rice
2 C (500 ml) water
⅓ C (80 ml) rice vinegar
3 Tbsp (45 ml) sugar
2 tsp (10 ml) salt

Spicy Soy-Lime Mayo Drizzle

¼ C (60 ml) B-well™ Thick & Creamy Mayonnaise
1 Tbsp (15 ml) Sriracha or your favourite hot sauce
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) fresh lime juice
Zest of half a lime

To Serve

2 soft-boiled eggs
½ avocado, sliced into thin slices
50 g pickled red onion
2 baby cucumbers, sliced
¼ sheet nori, thinly sliced into matchsticks
1 Tbsp (15 ml) mixed black & white sesame seeds, lightly toasted
1 spring onion, green part only, sliced on the diagonal

Chicken Katsu

Lay the chicken breasts between two layers of cling wrap. Pound them with a meat mallet until they are 10-12 mm thick. In a bowl, add the salt, pepper, and garlic powder to the flour and mix to combine.

Prepare three shallow dishes, one with the seasoned flour, one with whisked eggs, and one with panko breadcrumbs.

Pour enough B-well™ Canola Oil to shallow fry into a deep-sided frying pan and heat to 180ºC.

While the oil is heating, dredge each chicken breast in the seasoned flour, ensuring an even coat. Next, dip into the egg mixture and, finally, coat thoroughly with the panko breadcrumbs.

Carefully place the chicken into the hot oil. Fry each cutlet for 3-4 minutes a side; flip when it is golden brown and has reached an internal temperature of 75ºC.

Remove the chicken from the oil and drain on a paper towel-lined tray.

Sticky Rice

Rinse the sushi rice very well until the water runs clear. Place the rinsed rice in a medium-sized pot and add the water. Cover with a lid and cook on a medium-heated stove plate until the rice comes to a boil. Once boiling, decrease the heat to low and let the rice cook until it has absorbed all of the water, about 10 minutes. Switch the heat off (but don’t lift the lid) and let the rice steam for another 5-10 minutes.

Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Heat until the sugar has dissolved, then set aside to cool.

Transfer the cooked rice onto a large tray or casserole dish and gently fold the vinegar mixture into the rice with a spatula (being careful not to squash the grains). Allow the rice to cool completely.

Spicy Soy-Lime Mayo Drizzle

Mix all of the ingredients together; check and adjust seasoning to taste. Set aside until ready to use.

To Serve

Add the eggs to already boiling water and time for exactly 6 minutes; while the eggs boil prepare an ice bath. As soon as the timer pings, remove the eggs and place into the ice bath to cool. Then peel and slice in half.

Add a portion of rice to each bowl, then top with a sliced cutlet of Katsu chicken. Add a jammy egg to each bowl, along with a few slices of avo. Add slices of cucumber and pickled red onion, and then a drizzle of spicy soy-lime mayo. Garnish with spring onion greens, nori and sesame seeds and serve immediately.