Chicken Katsu with Ginger Rice

Ingredients:

• 4 chicken fillets (120-150 g each)
• 1 cup flour
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1.5 tbsp vegetable oil + extra for frying
• 3 cloves garlic, crushed
• 2 tsp. chopped peeled ginger
• 3 bunches bok choy (about 340g), trimmed and chopped
• 3 cups of cooked white rice, cooled
• 3 green onions, thinly sliced
• Katsu sauce, for serving

Preparation:

1. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Season the chicken with salt and black pepper; coat each fillet in the flour, dip it in the egg, letting any excess drip back into the bowl, then roll it in panko breadcrumbsto coat the meat evenly. Transfer to a plate.
2. In a large nonstick skillet, heat 1/4 inch (0.5 cm) of vegetable oil over medium-high heat. Add the chicken and cook until golden brown and crispy, about 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess fat; sprinkle with salt.
3. Meanwhile, heat 1.5 tablespoons vegetable oil in another large skillet over high heat. Add the garlic and ginger; cook, stirring, until golden brown, about 30 seconds. Add the bok choy, season with salt, and cook, stirring, until wilted, about 1 minute. Add the rice and cook, stirring, until heated through, about 2 minutes. Add the green onions and season with salt to taste. Serve the chicken with rice and katsu sauce.