Ingredients
- 1 Cup Short Grain Rice or Sushi Rice
- 2 Cups Flour
- 2 Eggs
- 2 Cups Panko Bread Crumbs
- Kewpie Mayo
- Tonkatsu Sauce
- 1 Sheet Seaweed
- 1 Carrot
- 1/2 Cabbage
- 2 Chicken Breasts
- Kewpie Salad Dressing
Method
- Measure 1 cup rice, rinse and cook in rice cooker
- Take 2 chicken breasts and layer between 2 sheets of baking paper. Use rolling pin or palm of hand and gently beat to flatten out.
- Prepare 3 separate bowls, 2 Cups Flour, 2 Eggs Beaten, 2 Cups Panko Bread Crumbs (season to liking with pepper and chilli flakes).
- Place Chicken in bowl of flower and flip both sides ensuring even coverage. Repeat for both breasts.
- Dredge Chicken in eggs then immediately place in bowl of bread crumbs flip both sides and lightly press down to ensure even coverage. Repeat for both breasts.
- Cook Katsu Chicken in air fryer for 10-15min at 200c or until golden brown (internal temp 74c)
- Thinly slice Cabbage and peel Carrot while Chicken is cooking.
- Add cooked Rice, Cabbage and Carrot to bowl dress with kewpie salad dressing
- Thinly slice Katsu and add to bowl. Drizzle Kewpie Mayo and Tonkatsu sauce to your liking
- Cut small square of Seaweed for garnish, can be used to make a mini sushi roll with left over rice when your done eating 😋 🍣
Product used in recipe
- Obento - Panko Breadcrumbs
