Japanese Chicken Katsu with Slaw

Ingredients
- 8 crumbed chicken tenders
- 2 cups rice
- 1 Tbsp toasted sesame seeds
- Katsu sauce
- 1/4 cup soy sauce
- 1/4 cup tomato sauce
- 2 Tbsp liquid honey
- 2 Tbsp white wine vinegar
- 1 clove garlic, crushed
- Slaw
- 2 cups shredded green cabbage
- 2 cups chredded red cabbage
- 1 carrot, grated
- 1/2 cup chopped parsley
- 1/4 cup chopped toasted peanuts
- 1/4 cup mayonnaise
- Dressing
- 1 Tbsp oil
- 1 Tbsp caster sugar
- 1 Tbsp rice vinegar
- 2 tsp fish sauce
Method
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1. Preheat an oven to 180°C (160°C fan-forced).
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2. Place the tenders onto an oven tray and bake for 20 minutes or until chicken is cooked through.
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3. Meanwhile, cook the rice as per packet instructions.
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4. To make the sauce, place the soy, tomato sauce, honey, vinegar, garlic and 2 tbsp of water in a small saucepan over a medium heat. Bring to a simmer for 2 minutes to thicken slightly.
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5. Combine the dressing ingredients in a small jar and shake well.
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6. To make the slaw, place the cabbage, carrot and parsley into a large bowl. Toss through the dressing and sprinkle over the peanuts.
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7. To serve, take four bowls and place rice in each. Place 2 chicken tenders on top and drizzle with katsu sauce. Sprinkle with sesame seeds and serve with slaw on the side, with a drizzle of mayonnaise over the top