Coconut Katsu Chicken
with Pickled Cucumber Salad & Garlic Rice
Top panko-crumbed chicken breast with a creamy, coconutty katsu sauce and you'll have a dish that rivals what you could get at your local Japanese joint. Serve with garlic-infused jasmine rice to soak up the sauce, plus a pickled cucumber salad for some crunch and to cut the richness.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
carrot
½
long red chilli
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
katsu paste
½ head
cos lettuce
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ cup
rice wine vinegar
2 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then 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 from the heat. 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, thinly slice the cucumber into rounds. In a large bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add enough water to just cover the cucumber, then set aside. Grate the carrot. Thinly slice the long red chilli (if using). Finely shred cos lettuce (see ingredients).
Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. In a shallow bowl, whisk the plain flour, the salt and the egg until combined. In a second shallow bowl, place the panko breadcrumbs. Dip the chicken into the egg mixture to coat, and then into the panko breadcrumbs. Set aside on a plate.
In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the crumbed chicken, in batches, until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, heat a small saucepan over a medium-high heat. Cook the katsu paste and coconut milk, stirring, until heated through and thickened, 1-2 minutes.
Drain the pickled cucumber, then return to the bowl and combine with a drizzle of olive oil, the lettuce and grated carrot. Slice the chicken katsu. Divide the garlic rice between plates and top with the chicken. Pour over the katsu coconut sauce. Garnish with the chilli. Serve with the pickled cucumber salad.