Ingredients

• 1/2 cabbage (white and purple), shredded
• 1 tbsp Japanese Mayo
• 1 tbsp Sushi Soy Sauce
• 1 tsp Rice Vinegar
• 1/2 tsp honey
• 2 chicken thigh fillets (boneless, skinless)
• 3 tbsp wheat flour
• 1 egg
• 50g Panko Breadcrumbs
• 250ml sunflower oil
• 250g Pre-cooked Poke Rice
• 1 spring onion
• 150g fresh edamame beans
• 2 tbsp Sesame Dressing
• 1 tbsp Black Roasted Sesame Seeds

Instructions

1. Thinly slice the cabbage with a mandolin. Mix the cabbage with the Japanese Mayo, Sushi Soy Sauce, Rice Vinegar, and honey. Refrigerate until ready to use.
2. Place the chicken thigh fillet between two pieces of cling film and gently flatten it crosswise with a rolling pin. Sprinkle with pepper and salt if desired.
3. Place the flour in a shallow bowl. Beat the egg with a fork in a deep plate. Place the panko in a third plate.
4. Coat the chicken thighs, one at a time, in flour. Tap off any excess flour and then coat the chicken in the egg. Press the chicken into the panko on both sides.
5. Heat the oil in a skillet over medium heat. Cook half the chicken for 4-6 minutes, turning once halfway through cooking, until golden brown and crispy. Cook the remaining chicken in the same manner. Once cooked through, remove and drain on a plate lined with paper towels. Slice the chicken across the short side into 2cm strips.
6. Prepare the Pre-cooked Poke Rice according to the package directions. Slice the spring onions. Place a portion of rice in each bowl. Arrange the cabbage and edamame beans alongside. Arrange the chicken neatly on top. Drizzle with the Sesame Dressing and sprinkle with the Black Roasted Sesame Seeds and spring onions.