Katsu Don Inspired Chicken

Serves 4

Rice

2 cup basmati rice, cooked

4 spring onions, finely sliced

2 eggs, beaten

1 cup coriander, roughly chopped

1 lebanese cucumber, diced

1 red chilli, finely diced

Sesame seeds and lemon wedges, to serve

Chicken

2 chicken breasts

1 cup dry polenta

1 egg, beaten

Dressing*

2 Tbsp garlic infused oil

2 Tbsp lime juice

4 Tbsp white vinegar

2 tsp white sugar

Salt and pepper to taste

Place one chicken breast between two pieces of grease-proof paper. Using a rolling pin, pound the chicken out until approx. 1 cm thick evenly across the whole breast.

Put the beaten egg into a shallow bowl and the polenta into a separate shallow bowl. Season the polenta. Dip the chicken breast into the egg mixture, covering well, then into the polenta mixture. Make sure the whole breast is well covered with polenta. Set this aside while you prepare the rice.

Cook the rice. While the rice is cooking, heat a frying pan and pour the beaten egg (not the one you’ve just used for the chicken, but the other one) into the hot pan in a thin layer. Once cooked, roll up and remove from the pan. Cut into slices.

Make the dressing by combining all the ingredients in a small bowl or jar and whisking well.

Now combine the cooked rice, egg, spring onions, coriander, cucumber, chilli and dressing.

Heat the frypan to a medium-high heat with a couple of good splashes of olive oil.  Make sure the oil is heated before adding chicken breasts. Fry the chicken until the skin is light golden colour and crisp. Flip and cook for a minute or so on the other side, until also golden and crisp. Remove from heat and let rest for 5 minutes before slicing.

Serve heaped rice, sliced chicken, a sprinkle of sesame seeds and a wedge of lime or lemon in bowls.

* I was a little short of condiments in my kitchen at the time of making this, so I made up this simple, light dressing. However, this would potentially be even better with something along the lines of: 1 Tbsp garlic infused oil, 1 Tbsp soy sauce, 2 Tbsp lime juice, 1 tsp white vinegar, 2 tsp fish sauce, 1 tsp white sugar.