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Crispy Chicken Katsu

Crispy Chicken Katsu

with Wasabi Mayonnaise

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This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. Crispy chicken katsu is perfectly at home amongst sweet carrot, spring onion, spicy wasabi infused mayonnaise and black sesame seeds. In this easy crowd pleaser, every bite is a delight!

Tags:Kid FriendlyEat Me FirstSpicy

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.

Preparation Time40 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 tsp

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

¾ cup

jasmine rice

2 fillet

chicken breast

1 cup

panko breadcrumbs


2 tbs



1 bunch

spring onions

¼ sachet


Not included in your delivery

¼ cup

vegetable oil

1 tsp


2 cup


2 tbs

plain flour


¼ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3700 kJ
Fat30.4 g
of which saturates6.2 g
Carbohydrate99.2 g
of which sugars16.1 g
Dietary Fibre0 g
Protein49.6 g
Cholesterol0 mg
Sodium460 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Rolling Pin
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, peel and cut carrots into batons and cut spring onion into thin strips.


Toss the carrot in a splash of the vegetable oil and honey and place on the lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20 minutes or until golden and tender.


Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.


Place the chicken breast fillets between two pieces of baking paper. Using a rolling pin or meat mallet bash the chicken breast fillets until they are 1 cm thick. Set up a crumbing station by placing the plain flour,and some salt and pepper in one bowl, the milk in a second bowl and the panko breadcrumbs in a third bowl. Dip the flattened chicken breast in the flour, followed by the milk and then lastly coat evenly in the breadcrumb mixture. Place on a plate until ready to fry.


Heat the remaining vegetable oil in a large frying pan over a medium-high heat. Add the crumbed chicken and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Cut the cooked chicken into thick slices.


Combine the mayonnaise and wasabi in a small bowl. Tip: Pop your wasabi mayonnaise in the corner of a zip lock bag. Snip of the end for a nifty squeezy tube effect. To get your spring onions to curl soak them in a small dish of cold water.


To serve, divide rice and honey sesame carrots between plates. Top with katsu chicken, a squeeze of wasabi mayonnaise and top with spring onions.