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Sesame Crumbed Japanese Chicken

Sesame Crumbed Japanese Chicken

with Garlic-Ginger Rice and Mayo

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Crispy fried chicken may conjure up images of American diners, but the Japanese do a pretty amazing crusted chook as well. This katsu inspired sesame coating is certainly a contender for our fave crispy chicken.

Allergens:EggMilkSesameGlutenSoya
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

2 tub

mayonnaise

(ContainsEgg)

4 clove

garlic

1 knob

ginger

2 packet

jasmine rice

4 packet

sesame seeds

(ContainsSesame)

1 packet

black sesame seeds

(ContainsSesame)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

free range chicken breast

1 bag

green beans

2 unit

zucchini

Not included in your delivery

15 g

butter

(ContainsMilk)

3 cup

water

1 unit

egg

(ContainsEgg)

2 tsp

soy sauce (or gluten free tamari soy sauce)

(ContainsGluten,Soya)

2 tbs

plain flour

(ContainsGluten)

olive oil

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3290 kJ
Fat27.3 g
of which saturates7.3 g
Carbohydrate79.2 g
of which sugars5.9 g
Protein52.5 g
Sodium441 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Grater
Knife
Chopping board
Sieve
Spoon
Lid
Saucepan
Bowl
Fork
Plate
Baking Paper
Baking Tray
Large Pan
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Peel and finely grate the ginger. TIP: Hold the knob of ginger in one hand and use the tip of a baby spoon to scrape off the peel. It’s easier than using a knife or vegetable peeler. Rinse the Jasmine rice well. Trim the ends of the green beans and slice in half. Finely slice the zucchini.

2

Heat the butter and a dash of olive oil (to stop the butter burning!) in a large saucepan over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the Jasmine rice, water (check ingredients list for the amount) and salt (use suggested amount) to the saucepan and bring to the boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the rice is soft and all the liquid has been absorbed. Cover to keep warm.

3

While the rice is cooking, combine the sesame seeds, black sesame seeds and panko breadcrumbs in the first shallow bowl. In the second shallow bowl, whisk the egg and 1/2 of the soy sauce with a fork. In the third shallow bowl, add the plain flour. Dip each free-range chicken breast into the flour, followed by the egg mixture and finally into the sesame-breadcrumb mixture. Set aside on a plate.

4

Add 1/4 cup of olive oil to a large frying pan and heat over a medium-high heat. Cook the crumbed chicken breast and cook for 2 minutes on each side, or until golden. Transfer the chicken to the oven tray lined with baking paper and place in the oven to cook for 14 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

5

While the chicken is cooking, drain any excess olive oil from the pan and add the green beans, zucchini and remaining soy sauce. Stir-fry for 2-3 minutes, or until tender.

6

Divide the garlic-ginger rice between plates and top with the soy greens and the sesame crumbed chicken. Spoon over the mayonnaise.