Crumbed Chicken Katsudon
with Spring Onion Omelette & Slaw
It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat chicken thigh in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken thigh
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
spring onion
½
red onion
1 bag
shredded cabbage mix
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
3
eggs
(Contains Egg;)
1 tsp
soy sauce (for the egg)
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce (for the dressing)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek.
• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion. • In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
• While the chicken is cooking, thinly slice red onion (see ingredients). • In a small microwave safe bowl, combine onion, the vinegar and a pinch of sugar and salt. • Microwave onion in 30 second bursts, until softened. • Combine shredded cabbage mix and Japanese style dressing in a second medium bowl. Season to taste, then set aside. • In a small bowl, combine mayonnaise and the soy sauce (for the dressing). Set aside.
• Slice the crumbed chicken. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and chicken. Drizzle with soy-mayo dressing. • Garnish with crispy shallots and pickled onion to serve. Enjoy!