Chicken katsu with corn and bok choy brown rice salad

This has been a long-standing favourite meal in My Food Bag’s Family and Classic Bags, and it's so delicious we're willing to bet it will become a favourite in your house too. What kid doesn’t like crumbed chicken?!

By Nadia Lim
  • 55 mins preparation
  • Serves 4
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Chicken katsu
  • 600 g boneless, skinless chicken breasts
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp oil
Brown rice salad
  • 1 cup brown rice
  • 2 corn cobs, husks and silks removed
  • 2-3 baby bok choy, bottom 3cm trimmed off, washed well, thinly sliced
  • 1 red, yellow or orange capsicum, cored, sliced
  • 1/3 cup chopped roasted peanuts
  • 1/4 cup chopped coriander, plus extra to garnish
  • 1 1/2 tbsp soy sauce
  • 2 tbsp lime or lemon juice
  • 1 tsp sesame oil
  • 1 tbsp sweet chilli sauce
  • 1/2 clove garlic, minced
  • 1.5 cm piece ginger, finely grated
Katsu sauce
  • 1 tbsp tomato sauce
  • 3 tbsp Worcestershire sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar


  • 1
    Steam the brown rice according to the packet's instructions. While rice is cooking, prepare the rest of the meal.
  • 2
    Pat chicken dry with paper towels and cut into steaks; to do this, place one hand flat on top of a chicken breast and use a sharp knife to cut it in half horizontally to make 2 thin steaks, trying to keep them of equal thickness.
  • 3
    Mix flour with salt in one dish, whisk eggs in a second dish and place panko crumbs in a third dish. Coat each chicken steak first in flour, then egg, then panko. Set aside on a dry plate.
  • 4
    Preheat oven to 200°C. Line an oven tray with baking paper.
  • 5
    Place corn cobs in a dish, cover with boiling water and leave for 2-3 minutes. Drain then cut off kernels with a sharp knife. Add to a large bowl with sliced bok choy, capsicum, peanuts and coriander.
  • 6
    Heat oil in a large, preferably non-stick, frying pan on medium heat. Fry chicken in batches, for 1-2 minutes on each side, until golden brown. Transfer to lined tray and bake for about 5 minutes to finish cooking through. Slice chicken steaks to serve, if desired (or leave whole).
  • 7
    Mix all the dressing ingredients together and toss with cooked rice and vegetables just before serving.
  • 8
    To make Katsu sauce, combine all the ingredients in a small bowl and stir until smooth.
  • 9
    To serve, spoon rice salad onto each plate and top with crumbed chicken. Drizzle with katsu sauce and garnish with extra coriander.