Ingredients
- 2 Chicken thigh fillet
- 2tsp crushed ginger
- 2 tsp crushed garlic
- 2 tbsp Bento ponzu
- 1/4 cup plain Flour
- 1 cup OBento Panko crumb
- 1 egg
- 1/4 cup milk
- 1 cup short grain rice
- 1 cup water
- I carrot
- 200g sugar snap peas
- 3 cabbage leaves
- Small bunch snow pea sprouts
- Kewpie mayonnaise
- OBento tonkatsu
- OBento ponzu
Method
- Marinate chicken over night or for a minimum 3 hours
- Drain chicken of marinade and dust with flour, dip in eggs wash and then crumb with panko crumb. Let sit in fridge for 30 minutes before cooking
- Cook chicken with preferred method including air fryer, deep fryer or oven time may vary depending on chosen method
- Whilst chicken is cooking put rice and water in rice cooker with a splash of ponzu, cook
- Prep veg thinly slice carrots into matchsticks thinly shred cabbage, slice sugar snap peas diagonally and snow pea sprouts in half
- When chicken and rice are cooked allow chicken to rest while you assemble your bowl. Use a small container to mould rice and place in bowl arrange carrots cabbage and sugar snap peas
- Slice chicken into strips a place in bowl, drizzle with tonkatsu and kewpie and top with snow peas sprouts. Enjoy. Add more kewpie, to katsu or ponzu to taste, try also adding some pickled ginger for another bust of flavour
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Ponzu Sauce
