1. preperatrion

    • Mix the Water, plain Flour and seasoning together to create a smooth paste.
    • Dip the chicken breast into flour & water paste then into panko breadcrumbs ensuring the chicken is completely covered.
    • To cook Jasmine Rice. Rinse under running water till clear to remove a some of the starch.
    • In a covered pan bring rice, salt and 1litre of water to boil, and simmer the rice for 10 minutes. Leave to rest covered for 15 minutes.
    • Fry the chicken until golden and above 75c.
    • Pour the KNORR Blue Dragon Katsu Sauce into a saucepan and bring to a simmer for 3 minutes.
    • Slice the chicken and place onto a plate. Top with quenelle of the rice.
    • Pour the sauce over the chicken, garnish with tenderstem broccoli and serve.