4 skinless chicken breast
½ cup teriyaki sauce, plus extra to finish
2 cups panko breadcrumbs
1 tbsp sesame seeds
1 cup flour
1 cup sushi rice
2 cups water
½ cup extra virgin olive oil
1 tsp sugar
1 tsp rice vinegar
3 baby cucumbers, finely chopped
1 tbsp chilli oil
1 tbsp deep fried shallots
1 bunch garlic chives
½ avocado, diced
½ lime, juiced
2 tbsp pickled daikon
2 tbsp sesame nori mixture
2 tbsp pickled ginger
4 boiled eggs
Wash the sushi rice really well to remove the starch from it and add to a saucepan. Add in the water, then bring to a boil. Once boiling, reduce the heat to low and simmer covered for 15 minutes. Turn off the heat and allow to sit for a further 5 minutes to absorb the remaining water. Tip: don’t peek! The steam from the covered pot will help it to cook.
While the rice is cooking, butterfly the chicken breasts into even thickness, place in a bowl and cover with the teriyaki sauce to marinate. Add the minced ginger and some salt and turn to coat evenly.
Set up the stations to crumb the chicken, adding flour into one bowl, eggs into the other, and the panko crumbs and sesame seeds into the third bowl.
Add the chicken breast into the flour first, then into the egg wash to coat. Finally, add the chicken to the panko crumbs and press the crumbs firmly into the fillet. Repeat with the remaining fillets.
Heat the olive oil in a large deep fry pan and heat to a frying temperature. Add in the chicken, being careful not to splash the oil. Take out when schnitzels are golden brown and cooked through.
Once the rice is finished cooking, add rice vinegar and sugar to the pot and fluff the rice with a spatula or a fork to separate.
Add the avocado, lime, garlic chives, daikon and sesame nori mix to a bowl and toss to combine.
Add the cucumber, fried shallots and chilli oil to another bowl and toss to mix.
Serve the chicken in a bento box with the sushi rice, both salads, the boiled eggs and some pickled ginger.