Seeded Crunchy Chicken with Japanese Slaw
Photography Olivia Galletly.
A healthy take on chicken katsu, these baked thighs are fantastically crunchy and flavourful. Togarashi is a Japanese spice mix available from most Asian grocers and specialty stores. It packs some heat, so use sparingly at first.
Serves: 4
INGREDIENTS
Chicken
½ cup plain flour
3 eggs, whisked
1 cup panko crumbs
⅓ cup pumpkin seeds, roughly chopped
¼ cup sunflower seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon chia seeds
4 large boneless chicken thighs
sea salt
cracked pepper
2 tablespoons olive oil
Rice
1⅓ cups brown rice
⅔ cup red quinoa
1 tablespoon table salt
Slaw
2 cups shredded savoy cabbage
2 zucchini, julienned
½ cup shelled edamame
2 spring onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons toasted black sesame seeds
salt
To serve
Japanese mayonnaise
togarashi
METHOD
Preheat the oven to 190°C.
Chicken: Place the flour and whisked eggs into two separate bowls. In a third, combine the panko crumbs and seeds.
Season the chicken thighs with salt and pepper. Dip the thighs into the flour, then into the eggs, let any excess drip off, then dip them into the seeded crumb. Place on a lined baking tray and drizzle with olive oil.
Bake the chicken thighs for 25-30 minutes, turning over after 15. Once golden brown and cooked through, remove from the oven.
Rice: Meanwhile, place the brown rice, quinoa, salt and 4½ cups of water in a large saucepan. Bring to the boil, reduce the heat and simmer, covered, for 20-25 minutes, or until cooked. Remove from the heat and set aside for 5 minutes with the lid on.
Slaw: In a large bowl, combine the cabbage, zucchini, edamame and spring onion. In a smaller bowl combine the sesame oil, rice vinegar, garlic and ginger. Toss the dressing through the slaw along with the sesame seeds. Season with salt.
To serve: Divide the chicken, rice and slaw among 4 plates. Serve with Japanese mayonnaise and togarashi.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.