Japanese Crumbed Chicken Tacos

Name: Japanese Crumbed Chicken Tacos with Katsu Sauce & Cucumber Slaw
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 330 g Chicken Breast; 1 packet Panko Breadcrumbs; 1 Spring Onion; 6 Mini Flour Tortillas; 1 packet Shredded Cabbage Mix; 1 packet Japanese Curry Paste; 1 Carrot; 1 Cucumber; 1 drizzle olive oil; 2 tbs flour; ¼ tsp salt; ¼ cup boiling water; 1 tsp brown sugar; 20 g butter

with Katsu Sauce & Cucumber Slaw

Get up to $230 off

Enjoy all the classic flavours of Japanese katsu wrapped up in a taco - it’s the fusion food you never knew you wanted! Paired with a crisp slaw and a smooth katsu sauce, it will simply delight the tastebuds.

Tags:

Air Fryer Friendly

•Kid Friendly

Allergens:

Wheat

•Gluten

•Soy

•Milk

The quantities provided above are averages only.

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

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

Spring Onion

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Shredded Cabbage Mix

1 packet

Japanese Curry Paste

Carrot

Cucumber

Not included in your delivery

1 drizzle

olive oil

2 tbs

flour

(Contains: Gluten; May be present: Wheat.)

¼ tsp

salt

¼ cup

boiling water

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories772 kcal

Energy (kJ)3230 kJ

Fat25.5 g

of which saturates10 g

Carbohydrate81.3 g

of which sugars16.5 g

Dietary Fibre10 g

Protein50.2 g

Cholesterol0 mg

Sodium1030 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice spring onion. Grate carrot. Thinly slice cucumber into sticks.• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness,
about 1cm. • In a shallow bowl, combine the plain flour
and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and olive oil (1 tbsp per person). • Dip chicken into the flour mixture to coat, followed by the egg and finally into the panko. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Set air fryer to 200°C. • Place crumbed chicken into air fryer basket and cook until golden and cooked through (when no longer pink inside), 12-15 minutes. Transfer to a paper towel-lined plate. TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, whisk together Japanese curry paste, the boiling water (see ingredients) and brown sugar, until smooth.
• Add the butter and microwave until melted and combined, 30 seconds.

• In a large bowl, combine carrot and shredded cabbage mix. Season to taste with salt and pepper.
Little cooks: Take charge by tossing the slaw!

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.

• Slice chicken. • Fill tacos with slaw and crumbed chicken. • Spoon over katsu sauce. Top with spring onion and cucumber sticks to serve. Enjoy! Little cooks: Take the lead and help build the tacos!