Chicken Katsu Bowl with Pickled Red Onion
Chicken Katsu Bowl with Pickled Red Onion Ingredients Method To make the pickled red onion, combine vinegar, sugar and salt in a small saucepan.
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Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Parchment paper
- Saucepan
- Mixing bowl
- Skillet
- Stove
- Refrigerator
- Whisk
- Dish
- Plate
- Spoon
- Measuring spoon
- Serving bowl
- Tongs
- Kitchen towel
Ingredients
- 2 large chicken breast fillets
- ¼ cup plain flour
- 1 ½ cups panko breadcrumbs
- 2 eggs, lightly beaten
- vegetable oil, for shallow frying
- 1 ½ cups steamed jasmine rice
- 2 iceberg lettuce leaves, shredded
- 2 Lebanese cucumber, diced
- 1 large avocado, diced
- kewpie mayonnaise to serve
- ½ cup apple cider vinegar
- 2 tbsp white sugar
- 1 tsp sea salt flakes
- 2 medium red onions, peeled, halved, thinly sliced
- 125 ml (½ cup) tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp caster sugar
- ½ small garlic clove, crushed
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