Ingredients

Method

• 2 free-range chicken breasts
• 3 T light soya sauce
• 3 T mirin
• 60 g cornflakes
For the cucumber kimchi:
• 1 Mediterranean cucumber
• 1 t salt
• 1 clove garlic, minced
• 1 T white vinegar
• 1 T gochugaru (Korean chilli powder)
• 1 T fish sauce
• 1 t sugar

Method

Ingredients

1. Butterfly the chicken by slicing it half lengthways but not cutting all the way through.

2. Place the soya sauce, mirin and chicken in a large mixing bowl. Mix, then set aside while you prepare the kimchi.

3. Slice the cucumbers into ribbons using a vegetable peeler and mix with the salt. Place the salted cucumbers in a container and allow to stand for 30 minutes.

4. Place the cornflakes in a food processor and blend to form a coarse powder.

5. Coat the chicken in the cornflake mixture, then air-fry at 180°C for 10 minutes, turning halfway through.

6. Drain the cucumber. Place the garlic, vinegar, gochugaru, fish sauce and sugar in a mixing bowl. Mix, then add the cucumbers. Serve the chicken katsu with the cucumber kimchi.

Find more chicken breasts recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones