Family Crispy Chicken Katsu
with Honey Sesame Carrots
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 honeyed carrot, spring onion, spicy wasabi infused mayonnaise and sesame seeds. In this easy crowd pleaser, every bite is a delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4
carrots
1 tbs
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1.5 cup
jasmine rice
(May be present: Gluten, Soy, Wheat.)
700 g
chicken breast
1 cup
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
¼ cup
mayonnaise
(Contains: Eggs;)
1 sachet
wasabi
1 bunch
spring onions
Not included in your delivery
½ cup
vegetable oil
2 tsp
honey
6 cup
water
¼ cup
plain flour
(Contains: Gluten, Wheat;)
½ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and cut carrots into batons, rinse Jasmine rice thoroughly and cut spring onions into thin strips.
Toss the carrot in a dash of the vegetable oil and honey, and place on the lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20-25 minutes or until golden and tender.
Place the Jasmine 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 until it is 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 the chicken evenly in the breadcrumb mixture. Place on a plate until ready to fry.
Heat half of the remaining vegetable oil in a large frying pan over a medium-high heat. Add half 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 down the pan with paper towel and repeat the process with the remaining oil and chicken. Once all the chicken is cooked, cut it into thick slices.
Combine mayonnaise with a dash of water in a small jug or bowl.
To serve, divide the rice and carrots between bowls. Top with the katsu chicken and a generous dollop of mayonnaise (for adults and brave children, combine ¼ teaspoon of the wasabi with the mayonnaise). Top with the spring onions. Enjoy!
