Crispy Chicken Katsu
Serves:
4
Ingredients:
- 2⁄3 cup tamari
- 1 tablespoon raw honey
- 2 teaspoons grated ginger
- 2 tablespoons spring onions, finely sliced
- 2 teaspoons chilli flakes
- 1 teaspoon sesame seeds
- 2 chicken breasts, sliced horizontally
- 1 cup GF breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup edamame beans
- 1 cup jasmine rice
- 1 Lebanese cucumber, sliced
- 1 avocado, sliced
- 2 tablespoons Gevity Bone Broth Sauce Great Guts Mayo, to serve (optional)
- Fresh coriander, to garnish
Method:
- In a medium bowl, whisk together tamari, honey, grated ginger, spring onions, chilli flakes and sesame seeds.
- Slice chicken breasts horizontally to create thin cutlets. Place in a shallow dish and pour over a few spoonfuls of the sauce, reserving the rest for serving. Let marinate for 10 minutes.
- Spread the gluten-free breadcrumbs on a plate. Press each chicken cutlet firmly into the crumbs, coating both sides well.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken cutlets for 2–3 minutes per side, until golden brown and cooked through. Transfer to cooling rack to rest. In the same skillet, quickly sauté the edamame with a splash of tamari until warmed through.
- Cook jasmine rice according to packet instructions. Drain water and set aside to cool slightly.
- Divide rice between bowls and top with sliced cucumber, avocado, sautéed edamame and the crispy chicken katsu. Drizzle over the reserved sauce and add a spoonful of mayo, if using. Garnish with fresh coriander and extra sesame seeds.