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Recipes

Chicken Katsu Bento

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Preparation: 5-10 minutes.
Cook time: 15-20 minutes.
Servings: 2 servings

Ingredients

1/2 cup sushi rice

1 chicken breast of approximately 300 g, cut in half lengthwise

60 ml (1⁄4 cup) flour

1 egg, beaten

250 ml (1 cup) of panko breadcrumbs

45 ml (3 tbsp) of mayonnaise

15 ml (1 tbsp) of sriracha sauce

2-3 Gen V mini-cucumbers, sliced

A few leaves of Gen V Boston lettuce

5 ml (1 tsp) of furikake (optional)

Preparation

  1. In a pot, add the rice and a cup of water. Bring to a boil. Reduce theheat, cover and cook 10-12 minutes or cook according to rice cooking instructions.
  2. Place the flour, egg and panko breadcrumbs in three different bowls. Coat the chicken pieces in flour. Then dip in the eggs and coat in the panko. Press the panko well so that it adheres well.
  3. In a deep skillet over medium-high heat, heat a generous amount of vegetable oil. Once the oil is hot, add the breaded chicken pieces. Cook for 3-4 minutes on each side. Remove, place on paper towels and season with salt.
  4. In a bowl, mix the mayonnaise and the sriracha.
  5. Assemble the bento with the rice, the chicken katsu, the lettuce leaves, the cucumbers, and the spicy mayonnaise.
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