Katsu Chicken Rice Bowl

1. Slice the cucumbers. On a separate board, cut the chicken breasts in half lengthwise.

2. Bring a pot of water to a boil. Cook the edamame for 2 minutes. Drain. Rinse the rice and place it in a pot with 1.5 ^2P | 2 ^3P cups of water. Bring to a boil, reduce the heat to the minimum, cover and cook for 18-20 minutes.

3. Place the soy sauce in a bowl and add the chicken breasts. Place the panko and sesame seeds in another bowl. Coat the chicken breasts in the panko mixture and press down on the panko so it adheres well.

4. In a pan, over medium-high heat, add a generous drizzle of vegetable oil. Once the oil is hot, add the breaded chicken. Cook for 2-3 minutes on each side or until it’s golden brown and crispy. Remove and place on absorbent paper. Season with salt.

5. In a bowl, mix the mayonnaise, the sriracha, to taste (caution! spicy) and the honey.

6. Serve the chicken with the rice, the edamames and the cucumbers. Garnish with the sauce. Bon appétit!