Brown Rice Crusted Chicken Breast Steak (Dakgaseumsal Hyeonmi Steak)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut into the chicken breast about 1/3 of the way in and open it out to both sides into a sheet, and lightly brush with sake.
2. Sprinkle curry powder over the opened chicken breast and let it rest.
3. Soak the brown rice in plenty of water, drain it, finely shred the cabbage and red cabbage, soak them separately in cold water until crisp, and drain.
4. Boil the tomato sauce in a pot, add the heavy cream, and boil briefly once more.
5. When the frying oil reaches about 170 C, remove the moisture from the soaked brown rice, fry it, and drain the oil.
6. Coat the rested chicken breast (1) evenly on both sides with the fried brown rice (5), deep-fry again in oil at 170 C for about 3-5 minutes, spread the cabbage and red cabbage on a plate, put the fried chicken breast on top, and pour the tomato sauce over to finish.