2 tbsp (40mL) rice wine vinegar OR white wine vinegar
2 tsp (10mL) soy sauce
1 tsp sugar
2 tsp (10mL) oil
4 spring onions, finely sliced
Pinch McCormick Chilli Flakes
Pinch sesame seeds
450 g pre-cooked rice (heat as per pack directions)
Lemon wedges to garnish
Pre-heat the oven to 200°C (180°C fan forced).
Place chicken breasts onto a board, cover with plastic wrap and pound with a rolling pin or meat tenderiser until around 1.5cm even thickness.
In a small bowl coat the chicken breasts in the oil and allow any excess to drip off. Empty the Katsu Crumb Street Food Seasoning onto a plate, then press chicken slices down to coat each side in the seasoning before placing onto a non-stick baking tray and then into the oven for 20 minutes or until cooked through.
In a large bowl combine vinegar, soy, sugar, oil and the sliced spring onions, mixing well. Add the carrot, cucumber and radish and toss to combine. To serve; divide the salad between 4 bowls and top with chilli flakes and sesame seeds. Serve with sliced chicken heated rice, and lemon wedges.