Ingredients
- 500g chicken thigh or breast fillets
- 2 tbsp Kewpie Mayonnaise
- 2 tbsp Tonkatsu sauce
- 100g panko crumbs
- 2 eggs
- 1/2 cup milk
- 1 cup plain flour
- 1 cup white medium grain rice
Method
- Place baking paper on the chicken fillets and flatten each one with a rolling pin until about 1cm thick.
- While the rice is cooking, dip each fillet of chicken first in the flour, then the egg & milk mixture, and then the panko crumbs until evenly coated, pressing the crumbs on so that they stick.
- Heat the oil and pan fry the chicken until cooked through and light golden-brown, 2-minutes per side. Another option is to use an air fryer for an extra crispy result.
- Serve the chicken on a bed of white rice with tonkatsu sauce and a drizzle of Kewpie mayo. Add edamame beans or snap peas for garnish.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
