Sesame Chicken Schnitzel & Corn-Studded Rice
with Japanese Aioli & Sweet Chilli Veggies
- Milk
- Eggs
- Soy
- Sesame
- Gluten(Wheat)
- Gluten
- May contain traces of allergens
- Eggs
- Fish
How do you dress up schnitzel and rice, by decking them out in some bling! The chicken is cooked with a scattering of sesame seeds studded like jewels and then drizzled in a Japanese aioli. The rice is also bedazzled tonight with bright pops of corn. It’s sure to dazzle your tastebuds.
Ingredients
1 tin
sweetcorn
1 packet
jasmine rice
1
carrot
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat) May be present: Eggs, Fish)
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 sachet
mixed sesame seeds
(Contains: Sesame)
1 bag
Shredded Cabbage Mix
1 packet
sweet chilli sauce
1 packet
chicken breast
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
2 tbs
plain flour
(Contains: Gluten)
¼ tsp
salt
1
egg
(Contains: Eggs)
1 tbs
soy sauce
(Contains: Gluten, Soy)
Nutrition
Utensils
Cooking Steps
• Drain the sweetcorn. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Add jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a small bowl, combine garlic aioli and Japanese dressing. Set aside.
• In a shallow bowl, combine the plain flour and salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and mixed sesame seeds. • Coat chicken first into the seasoned flour, followed by the egg and finally into the panko-sesame mixture. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if needed. TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. • Add sweet chilli sauce and the soy sauce and cook, tossing, until combined, 1-2 minutes.
• Slice sesame chicken schnitzels. • Divide corn rice between bowls. • Top with the chicken and sweet chilli veggies. Drizzle over Japanese aioli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Japanese-inspired flavours, with particular praise for the aioli and sweet chilli sauce combination.
- Ease of prep: Some found crumbing the chicken time-consuming and messy; consider using an air fryer for a quicker, less oily result.
- Suggestions: Toast the sesame seeds for extra flavour; add more seasoning to the rice for a flavour boost.
- Next-day meals: The dish keeps well, with some finding it even more delicious as leftovers.
- Texture: Reviewers appreciated the variety of textures, from crispy schnitzel to tender vegetables and fluffy rice.
