Katsu Chicken & Rice

Method

1. 1

   Make up the eggwash by whisking the egg into the milk

2. 2

   Cut the chicken breast into long strips

3. 3

   Prepare 3 separate dishes, one of seasoned flour, one of egg wash & one of breadcrumbs

4. 4

   Dip a chicken breast in flour until lightly coated, then dipv into the eggwask until all covered

5. 5

   Finally coat the chicken in breadcrumbs ensuring all the chicken is covered.

6. 6

   Deep fry the chicken in hot oil to seal until golden brown & crisp & the chicken is fully cooked through

7. 7

   Tip out onto paper to drain

8. 8

   Cook the rice in boiling salted water for 12-15mins until all the liquid has been absorbed & the rice is soft & fluffy

9. 9

   Re-heat the sauce in a pan or in the microwavr

10. 10

    Serve the chicken on the rice in a take away tray & the sauce in a separate pot

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.