Baked Chicken Katsu with Rice

Instructions

1. 1

   Preheat the oven to 220°C/425°F. Set an oven-safe wire rack over a rimmed baking tray approximately 43 × 33 cm and brush the rack with 5 ml of the oil.

2. 2

   While the oven heats, rinse the uncooked rice and drain well. Put it in a 2-litre saucepan with 600 ml of the water and 0.25 tsp of the salt. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer gently for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from the heat and leave covered for at least 5 minutes, keeping covered until serving.

3. 3

   While the rice cooks, use two large raw, boneless, skinless chicken breasts and slice each horizontally into two cutlets. Flatten between sheets of baking paper to an even thickness of about 1.5 cm. Season with the remaining 0.5 tsp salt and the pepper.

4. 4

   Set out three shallow dishes. Mix the flour with 1 tsp of the garlic powder in the first. Beat the egg with the remaining 15 ml water in the second. Mix the panko with the remaining 20 ml oil in the third, rubbing gently with fingertips to distribute the oil.

5. 5

   Coat each cutlet lightly in flour, then egg, then panko, pressing the crumbs onto both sides. Place on the prepared rack without overlapping. Discard leftover dredging mixtures.

6. 6

   Bake for 18–22 minutes, until the coating is golden and the centre of every cutlet reaches 74°C/165°F on a food thermometer. While the chicken bakes, mix the ketchup, Worcestershire sauce, molasses, soy sauce, remaining 0.5 tsp garlic powder and the peeled, finely grated ginger in a small bowl. Finely shred the cabbage and thinly slice the green onions.

7. 7

   Transfer the cooked chicken to a board and let it rest for 3 minutes. Fluff the rice with a fork.

8. 8

   Divide the rice and cabbage among four plates. Slice the chicken into strips, add one cutlet to each plate, spoon over the sauce and finish with the green onions.