Crumbed Chicken Katsudon & Rice

While the rice is cooking, thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

Place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. Dip chicken into flour mixture to coat, then into egg, and finally in panko-sesame mixture. Set aside on a plate.

Roughly chop herbs. In a medium bowl, add remaining egg (2 for 2 people / 4 for 4 people), herbs and the soy sauce (for the egg). Whisk to combine. In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. Gently fold omelette and allow to finish cooking through, 1 minute. Transfer to a second plate

Return frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side (add extra oil between batches if needed). Meanwhile, combine shredded cabbage mix and Japanese dressing in a medium bowl. Season to taste, then set aside. Transfer cooked chicken to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.