Crispy fried chicken may conjure up images of American diners, but the Japanese do a pretty amazing crusted chook as well. This katsu-inspired sesame coating is certainly a contender for our favourite.
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/ Serving 4 people
/ Serving 4 people
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
black sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
soy sauce(ContainsGluten, Soy)
salt (for the rice)
salt (for the crumb)
Finely grate the ginger. Finely chop the garlic (or use a garlic press). Trim the green beans, then cut in half. Thinly slice the zucchini and carrot (unpeeled) into half-moons. In a small bowl, combine the mayonnaise and 1 tsp soy sauce. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water has been absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, combine the plain flour and salt (for the crumb) in a shallow bowl. In a second shallow bowl, whisk the eggs with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the panko-sesame mixture. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel and repeat with the remaining chicken.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is resting, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the green beans, zucchini and carrot and cook until tender, 4-5 minutes. Add the remaining 3 tsp soy sauce and cook until the veggies have absorbed the sauce, 1 minute.
Divide the ginger-garlic rice between bowls and top with the veggie stir-fry and sesame-crumbed Japanese chicken. Serve with the mayonnaise.