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Sesame-Crumbed Japanese Chicken

Sesame-Crumbed Japanese Chicken

with Veggie Stir-Fry & Ginger-Garlic Rice

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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 favourite.

Allergens:EggMilkSesameGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

mayonnaise

(ContainsEgg)

4 clove

garlic

1 knob

ginger

2 packet

jasmine rice

4 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

1 bag

green beans

1 unit

zucchini

1 unit

carrot

Not included in your delivery

40 g

butter

(ContainsMilk)

2.5 cup

water

2 unit

egg

(ContainsEgg)

4 tsp

soy sauce

(ContainsGluten, Soy)

¼ cup

plain flour

(ContainsGluten)

olive oil

½ tsp

salt (for the rice)

1.5 tsp

salt (for the crumb)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3970 kJ
Fat43.3 g
of which saturates11.4 g
Carbohydrate81 g
of which sugars5.1 g
Dietary Fibre0 g
Protein55.2 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the ginger. Finely chop the garlic (or use a garlic press). Trim the green beans, then cut in half. Thinly slice the zucchini and carrot (unpeeled) into half-moons. In a small bowl, combine the mayonnaise and 1 tsp soy sauce. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.

2

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water has been absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, combine the plain flour and salt (for the crumb) in a shallow bowl. In a second shallow bowl, whisk the eggs with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the panko-sesame mixture. Set aside on a plate.

4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel and repeat with the remaining chicken.

TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is resting, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the green beans, zucchini and carrot and cook until tender, 4-5 minutes. Add the remaining 3 tsp soy sauce and cook until the veggies have absorbed the sauce, 1 minute.

6

Divide the ginger-garlic rice between bowls and top with the veggie stir-fry and sesame-crumbed Japanese chicken. Serve with the mayonnaise.