This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. Chicken katsu is perfectly at home amongst honeyed carrot, spring onion, spicy wasabi infused mayonnaise and sesame seeds. In this easy crowd pleaser, every bite is a delight!
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.
/ Serving 5 people
/ Serving 5 people
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
free range chicken breast
Preheat the oven to 200°C/180°C fan-forced. Bring a small saucepan of water to the boil. Peel and cut the carrot into batons. Toss the carrot with a dash of the olive oil and honey on the prepared oven tray. Sprinkle with the sesame seeds and cook in the oven for 20-25 minutes, or until golden and tender. TIP: It's time to season, add a pinch of salt and taste your cooked carrot. If you can't taste all the sweet and sesame flavours add a little more until you can. The amount of salt needed varies for each person so keep tasting your food as you go!
Meanwhile, rinse the Jasmine rice. 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.Meanwhile, rinse the Jasmine rice. 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 free range chicken breast between two sheets of baking paper. Pound it with a meat mallet or rolling pin until it is an even thickness and about 1 cm thick. Place the plain flour in a shallow bowl and season with salt and pepper, place the milk in a second bowl and the panko breadcrumbs in a third bowl. Season the chicken breast with salt and pepper then dip in the flour, followed by the milk and finally coat in the breadcrumbs. Place on a plate until ready to fry.
Pounding breaks down fibres in the chicken and allows for fast cooking. It’s an important step to ensure your chicken cooks evenly in the allocated time in step 4.
Heat 1/2 of the remaining olive oil in a large frying pan over a medium-high heat. Add 1/2 of the crumbed chicken and cook for 3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Wipe out the pan with paper towel and repeat the process with the remaining oil and chicken. Slice into 2 cm strips.
Meanwhile, trim the green beans and slice the spring onion into thin strips. Add the green beans to the small saucepan of boiling water for 2 minutes, or until just softened. Drain and set aside. Combine the mayonnaise with a dash of water in a small jug or bowl (this will help loosen it). Set aside.
Divide the rice, green beans and honey sesame carrots between plates. Top with chicken katsu and a generous dollop of mayonnaise (for adults and brave children, combine 1/4 teaspoon of the wasabi with the mayonnaise). Sprinkle with the spring onion. Enjoy!