Tonkatsu Chicken, Bao Buns & Rice Bar
with Steamed Broccoli & Japanese Salad
Tonight, we're serving up our favourite Japanese-style crumbed chicken, family-style. Grab a plate and pile it high with tonkatsu chicken, fluffy rice, bao buns and your favourite sides and toppings like tender steamed broccoli, Japanese salad, spring onion and garlic aioli. Then, all that's left to do is dig in!
The quantities provided above are averages only.
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
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )
1 packet
BBQ Sauce
(May be present: Soy, Fish, Eggs, Sesame, Milk. )
1 packet
Jasmine rice
1 packet
Green beans
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
6
bao buns
(Contains: Wheat, Gluten; )
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until 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, thinly slice spring onion.
• Cut broccoli into small florets (see ingredients), then roughly chop the stalk.
• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and cover to keep warm.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• 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 if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine shredded cabbage mix and Japanese dressing. Season with salt and pepper to taste. • Place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.
• Uncover, then gently halve the buns • Slice chicken, then bring everything to the table to serve.
• Build you own plate with bao buns, rice, tonkatsu crumbed chicken, steamed broccoli, Japanese salad, BBQ sauce, garlic aioli, spring onion and sesame seeds to serve. Enjoy!
