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 fave crispy chicken.
/ serving 4 people
/ serving 4 people
black sesame seeds(ContainsSesame)
free range chicken breast
soy sauce(ContainsGluten, Soya)
salt (for the rice)
salt (for the chicken)
Finely grate the ginger. Finely grate the garlic (or use a garlic press). Trim the green beans then slice in half. Thinly slice the zucchini into half moons. Place the chicken breasts 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 for 1-2 minutes, or until fragrant. 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 for another 10-15 minutes, or until the rice is tender and all the water is absorbed. 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 chicken) in a shallow bowl. In a second shallow bowl, whisk the egg 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 and add enough olive oil to coat the base. Once hot, add 1/2 the crumbed chicken and cook, turning occasionally, for 4-8 minutes or until golden and cooked through. Transfer to a plate lined with paper towel and repeat with the remaining chicken.
Wash out the frying pan and return to a medium-high heat with a small drizzle of olive oil. When the oil is hot, add the green beans and zucchini and cook for 3-4 minutes or until tender. Add the soy sauce and cook for 1 minute or until absorbed.
Divide the ginger & garlic rice between bowls and top with the soy greens and sesame crumbed chicken. Serve with the mayonnaise.
TIP: For kids, follow our serving suggestion in the main photo!