Crispy fried chicken may conjure up images of American diners, but the Japanese do a pretty amazing crusted chook as well. This katsu-inspired sesame coating is certainly a contender for our favourite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
black sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
panko breadcrumbs(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
salt (for the rice)
salt (for the crumb)
soy sauce(ContainsGluten, Soy)
Finely grate the ginger (see ingredients). Finely chop the garlic. Trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Place the chicken breast between two sheets of baking paper and pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, combine the plain flour and salt (for the crumb) in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the sesame seeds, black sesame seeds (see ingredients) and panko breadcrumbs (see ingredients). Dip the chicken into the flour, followed by the egg and finally into the panko-sesame mixture. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel. TIP: The chicken is cooked through when it's no longer pink inside.
Wash and dry the frying pan, then return to a medium-high heat with a small drizzle of olive oil. When the oil is hot, add the broccolini and carrot and cook until tender, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir through the soy sauce and cook for 1 minute.
Divide the ginger-garlic rice between bowls and top with the soy veggies and sesame crumbed chicken. Serve with the mayonnaise.