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Chicken katsu with cucumber kimchi

Serves 2

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

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

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

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Butternut kugel

Salted dark chocolate namelaka

Plum tarte tatin

Chocolate mousse cake

Dried fruit atchar

Honey-and-strawberry parfait with mint salsa

Pistachio-and-rose tiramisu

Creamy muhalabiya with mango sauce

Easy drop doughnuts

Pofdas with butter chicken filling

Quick-and-easy air-fryer baklava

Chicken katsu with cucumber kimchi

Chicken katsu with cucumber kimchi

Ingredients

Method