Quick Sesame Crumbed Katsu Chicken
with Rapid Rice & Creamy Slaw
Katsu sauce is like the superhero sidekick of Japanese cuisine - bold, flavourful, and ready to take your tastebuds on an adventure! Pour it over a golden crumbed chicken dotted with sesame seeds, and watch as every bite become a delicious thrill ride.
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
Ingredients
1 packet
chicken breast
1 packet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten; )
½ sachet
sesame seeds
(Contains Sesame; )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ tbs
brown sugar
¼ cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine garlic & herb seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and sesame seeds (see ingredients). • Coat chicken first in the flour mixture, then into the egg and finally in the sesame breadcrumbs. Set aside on a plate.
• Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain and set aside.
• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium-low heat. Add katsu paste, the brown sugar, water and butter and cook, stirring, until slightly reduced, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine shredded cabbage mix, baby leaves and mayonnaise in a large bowl. Season to taste. • Slice crumbed chicken. • Divide rapid rice and creamy slaw between bowls. • Top with sesame crumbed chicken. • Spoon katsu sauce over chicken to serve. Enjoy!