Seeded Crunchy Chicken with Japanese Slaw

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.

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 1 tablespoon cup red quinoa 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

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. SERVES 4