Chicken Nugget Salad with Katsu Sauce

Cook Time 45 minutes

Servings 4

Ingredients

Vegetable oil for frying

2 chicken breasts, cut into 3cm nuggets

1 cup plain flour

2 eggs

200g panko breadcrumbs

Katsu Sauce

¾ cup tomato sauce

½ cup oyster sauce

2 tbsp Worcestershire sauce

2 tbsp caster sugar

3 tbsp rice vinegar

To Serve

Steamed jasmine rice, to serve

Black and white sesame seeds, to serve

Pickled Vegetable

¼ cup rice or white vinegar

¼ cup sugar

2 tbsp sugar

1 large carrot, julienned

6 baby cucumbers, cut into rounds

2 tbsp pickled ginger

Method

For the pickled vegetables, bring the vinegar, sugar and salt to the boil in a pot. Remove the pan off heat and add the vegetables along with the ginger. Cool and chill in the fridge until ready to serve.

For the sauce, combine all the ingredients together in a pan along with ¾ of a cup of water. Bring to the boil and then simmer until thickened.

Place the flour in a shallow bowl. In another bowl, lightly beat the eggs with a little water and a pinch of salt. In the third bowl add the crumbs. Lightly flour each piece of chicken, dip in the egg wash, shake excess off then coat in the breadcrumbs.

Fill a wok pan halfway up with oil and heat to 180°C. Fry the nuggets until golden all over. Drain on a paper towel.

Arrange chicken on the rice and serve with the pickled vegetables. Drizzle over sauce and garnish with sesame seeds.