Quick Sesame Crumbed Katsu Chicken
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Quick Sesame Crumbed Katsu Chicken

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.

Climate Superstar

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

Total Time25 minutes
Cooking Time


Serving amount

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


(Contains Egg; )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )



(Contains Egg; )

½ tbs

brown sugar

¼ cup


20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)4041 kJ
Fat35 g
of which saturates10 g
Carbohydrate103.4 g
of which sugars14.9 g
Dietary Fibre10.6 g
Protein55.3 g
Sodium1588 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• 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!