Ingredients
- Chicken Thighs
- Korean Red Chilli Powder
- Flour
- Tonkatsu Sauce
- Mixed Frozen Peas, Carrots, Corn
- Onion
- Garlic
- Salt
- Egg
- Rice
- Water
- Oil for cooking
- Light soy sauce
Method
- Combine flour, chill powder and salt. Dredge thighs flour mix then through egg mix, and repeat dredging through flour mix and egg mix 3 times. Set aside in fridge for 5 minutes
- Add 2 cups rice with 4 cups of water in microwave safe bowl, cook for 15 minutes on high
- Put chicken thighs into airfrier and cook for 20mins at 180degrees
- While rice and chicken are cooking, chop 1 onion and 3 cloves of garlic. In a pan or wok heat 1 tbsp oil and fry off onion and garlic. Whisk 3 eggs and add to pan. Once cooked, add frozen vegetables cooking till soft.
- Once rice is finished cooking, stir and fluff with a folk then add to vegetable mix
- Add 1/4 cup of tonkatsu sauce and 2 tbsp soy sauce and stir well on low heat.
- Serve and enjoy
Product used in recipe
- Obento - Tonkatsu Sauce
