HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Crumbed Japanese Chicken
Sesame Crumbed Japanese Chicken

Sesame Crumbed Japanese Chicken

with Ginger-Garlic Rice, Soy Veggies & Mayo

Read more

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.

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!


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 Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 knob


4 clove


1 bunch


1 unit


1 bag

baby spinach leaves

1 packet

chicken breast

2 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

4 sachet

sesame seeds


1 sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet



Not included in your delivery

1 packet

olive oil

40 g



2.5 cup


½ tsp

salt (for the rice)

¼ cup

plain flour


1.5 tsp

salt (for the crumb)

2 unit



4 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3880 kJ
Fat42.4 g
of which saturates11.1 g
Carbohydrate81.3 g
of which sugars4.6 g
Dietary Fibre0 g
Protein51.7 g
Cholesterol0 mg
Sodium1220 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely grate the ginger. Finely chop the garlic (or use a garlic press). Trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. 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 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 eggs with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the seasoned flour, followed by the egg and finally in the panko-sesame mixture. Set aside on a plate.


Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel and repeat with the remaining chicken.

TIP: The chicken is cooked when it's no longer pink inside.


Wash the frying pan and 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 baby spinach leaves and cook until wilted, 1-2 minutes. Add 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.