Japanese Crumbed Chicken Tacos

Name: Japanese Crumbed Chicken Tacos with Curry Sauce & 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 Cucumber; 1 packet Japanese Curry Paste; 1 Carrot; 1 drizzle olive oil; 2 tbs flour; ¼ tsp salt; ¼ cup boiling water; 1 tsp brown sugar; 20 g butter; 1 piece egg

with Curry Sauce & 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, it will simply delight the taste buds.

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Eggs

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

Cucumber

1 packet

Japanese Curry Paste

Carrot

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;)

1 piece

egg

(Contains: Eggs;)

Nutritional Values

Calories810 kcal

Energy (kJ)3390 kJ

Fat28 g

of which saturates10 g

Carbohydrate81.4 g

of which sugars16.6 g

Dietary Fibre10 g

Protein54 g

Cholesterol0 mg

Sodium1080 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• 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 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, then into
the egg and finally in the panko. Set aside.
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 microwave-safe 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 flourtortillas on a microwave-safe
plate in 10 second bursts until warmed through.

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