Portions

Serves 4 ppl

Ingredients

Katsu Sauce Ingredients

Method

  • Step 1: To cook the Katsu sauce, we need to put Soy Sauce, Garlic, Ginger, Sugar, Tomato Sauce, Rice Wine Vinegar, Worcestershire Sauce and Allspice into water with a medium saucepan over medium-low heat, stirring now and then for 10 minutes to thicken the sauce. Cool down the thick sauce and transfer into a jug. Cover with plastic wrap and store in the fridge. 
  • Step 2:  Put the Soy Sauce, Rice Wine Vinegar and Ginger into a big bowl and mix well. Put the Chicken into the mix and then cover the big bowl and place it into fridge for 4 hours or overnight to marinate.
  • Step 3: Prepare a large plate lined with non-stick baking paper. Now take a plate and put the Breadcrumbs on it. On a separate plate, put the Plain Flour. Mix the Flour with Salt and Pepper. On a bowl, take the Egg contents and whisk slightly. Now take the Chicken Pieces one by one, dip in the Flour Mix to get a coating, shake off the excess of Flour and dip in Egg, and finally dip in breadcrumbs pressing firmly to coat. Put the Chicken in the baking tray. Cover and refrigerate for half an hour. 
  • Step 4: First of all, preheat oven to 200°C. Brush Olive Oil on top of Chicken and then wait for 6 minutes cooking in the oven. After that, turn the Chicken upside down, brush the oil, and then cook for another 6 minutes to get the Chicken cooked fully. 
  • Step 5: Cut the Chicken into thick slices. Arrange the Chicken on top of Red Cabbage and Wombok in a big plate, then add Katsu Sauce and Mayonnaise, and put Lemon on the edge of the plate to serve.