Crumbed Chicken Katsu
with Wasabi Mayonnaise
This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. Crumbed chicken katsu is perfectly at home amongst sweet carrot, spring onion, wasabi infused mayonnaise and sesame seeds. In this easy crowd pleaser, every bite is a delight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
carrots
½ sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 fillet
free range chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2 tbs
mayonnaise
(Contains Egg;)
¼ sachet
wasabi
1 bunch
spring onions
Not included in your delivery
¼ cup
olive oil
1 tsp
honey
3 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and cut the carrots into batons. Rinse the Jasmine rice well, and cut the spring onion into strips.
Toss the carrot in a splash of the olive oil and honey and place on a lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20 minutes, or until golden and tender.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
Place the chicken breast fillets between two pieces of baking paper. Using a rolling pin or meat mallet bash the chicken breast fillets until they are 1 cm thick. Set up a crumbing station by placing the plain flour and some salt and pepper in one bowl, the milk in a second bowl and the panko breadcrumbs in a third bowl. Dip the flattened chicken breast in the flour, followed by the milk, shaking off any excess and then lastly coat evenly in the breadcrumb mixture. Place on a plate until ready to fry.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the crumbed chicken and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Cut the cooked chicken into thick slices.
Combine the mayonnaise and wasabi in a small bowl.
To serve, divide the rice and honey sesame carrots between plates. Top with the katsu chicken, a drizzle of wasabi mayonnaise and the spring onion.