Chicken Katsu with Brown Rice & Asian Slaw

Steps

1. Cook rice. Combine rice, water measure and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep chicken. In a bowl, combine soy sauce and garlic. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken breast and slice through horizontally. Add chicken to soy mixture and toss to coat well.
3. Prep slaw. In a bowl, toss all slaw ingredients together and season to taste.
4. Crumb chicken. Combine flour and 1/2 tsp salt in a bowl, whisk egg in a second bowl and place breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
5. Cook chicken. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken, for 3–4 minutes each side (depending on thickness), until golden and cooked through. Add extra oil as needed.
6. Serve rice topped with chicken, slaw and a drizzle of katsu sauce.