Crumbed Chicken with Katsu Sauce

                           Crumbed Chicken with Katsu Sauce 
Crumbed Chicken with Katsu Sauce

Yummy wonderful Japanese flavored dish
Preparation time- 30 minutes
Cooking time- 25 minutes
Ingredients                                                           Quantity
Soy sauce                                                            2tablespoons
Rice white vinegar                                                3tablespoons
Ginger finely grated                                              2teaspoons
Chicken breast fillets
Kastu                                                                    1.2kg
Tomato sauce                                                      125ml
Water                                                                    ¼ cup
Worcestershire sauce                                          2tablespoons
Soy sauce                                                            1tablespoon
Rice wine vinegar                                                 1tablespoon
Caster sugar                                                         1tablespoon
Ginger finely grated                                              1tsbp
Cloves, crushed                                                    2
Ground allspice                                                     ¼

To make the kastu sauce, combine the tomato sauce, water, Worcestershire sauce, soy sauce, vinegar, sugar, ginger, garlic and allspice in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the sauce thickens. Set aside to cool. Transfer to a jug. Cover with plastic wrap and store in the fridge.
Combine the soy sauce, vinegar and ginger in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
Crumble the chicken in flour, egg, panko
Preheat oven to 200c. Spray the top of the chicken with oil. Cook for 7 minutes. Carefully turn and spray with oil. Cook for a further 7 minutes or until cooked through.
Thickly slice the chicken diagonally. Arrange the wombok and red cabbage on a serving platter and top with the chicken. Drizzle over the mayonnaise and kastu sauce .