Crumbed Chicken with Katsu Sauce

Yummy wonderful Japanese flavored dish

Preparation time- 30 minutes

Cooking time- 25 minutes

Chicken

Ingredients Quantity

Soy sauce 2tablespoons

Rice white vinegar 3tablespoons

Ginger finely grated 2teaspoons

Chicken breast fillets

Kastu 1.2kg

Tomato sauce 125ml

Water ¼ cup

Worcestershire sauce 2tablespoons

Soy sauce 1tablespoon

Rice wine vinegar 1tablespoon

Caster sugar 1tablespoon

Ginger finely grated 1tsbp

Cloves, crushed 2

Ground allspice ¼

Method

To make the kastu sauce, combine the tomato sauce, water, Worcestershire sauce, soy sauce, vinegar, sugar, ginger, garlic and allspice in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the sauce thickens. Set aside to cool. Transfer to a jug. Cover with plastic wrap and store in the fridge.

Combine the soy sauce, vinegar and ginger in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

Crumble the chicken in flour, egg, panko

Preheat oven to 200c. Spray the top of the chicken with oil. Cook for 7 minutes. Carefully turn and spray with oil. Cook for a further 7 minutes or until cooked through.

Thickly slice the chicken diagonally. Arrange the wombok and red cabbage on a serving platter and top with the chicken. Drizzle over the mayonnaise and kastu sauce .