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Crumbed Chicken Katsudon
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Crumbed Chicken Katsudon

Crumbed Chicken Katsudon

with Spring Onion Omelette & Slaw

It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat chicken thigh in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Over 30g protein

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 Time30 minutes


Serving amount

1 packet

jasmine rice

1 packet

chicken thigh

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 bunch

spring onion


red onion

1 bag

shredded cabbage mix

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet


(Contains Egg;)

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup


2 tbs

plain flour

(Contains Gluten;)

¼ tsp




(Contains Egg;)

1 tsp

soy sauce (for the egg)

(Contains Gluten, Soy;)

1 tsp

vinegar (white wine or rice wine)

1 tbs

soy sauce (for the dressing)

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3934 kJ
Fat39.1 g
of which saturates8.2 g
Carbohydrate97.7 g
of which sugars9.2 g
Protein53.9 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• In a medium saucepan, add the water 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. • 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.


• Meanwhile, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). 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.


• Thinly slice spring onion. • In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.


• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!


• While the chicken is cooking, thinly slice red onion (see ingredients). • In a small microwave safe bowl, combine onion, the vinegar and a pinch of sugar and salt. • Microwave onion in 30 second bursts, until softened. • Combine shredded cabbage mix and Japanese style dressing in a second medium bowl. Season to taste, then set aside. • In a small bowl, combine mayonnaise and the soy sauce (for the dressing). Set aside.


• Slice the crumbed chicken. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and chicken. Drizzle with soy-mayo dressing. • Garnish with crispy shallots and pickled onion to serve. Enjoy!