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Japanese Recipes
Sesame Crumbed Japanese Chicken

Sesame Crumbed Japanese Chicken

with Soy Greens & Mayo

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3.6 / 4 Ratingout of 820 ratings
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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.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 tub



4 clove


1 knob


2 packet

jasmine rice

4 sachet

sesame seeds


1 sachet

black sesame seeds


1 packet

panko breadcrumbs


1 packet

free range chicken breast

1 bag

green beans

2 unit


Not included in your delivery

40 g



2.5 cup


2 unit



2 tsp

soy sauce

(ContainsGluten, Soya)

¼ cup

plain flour


olive oil

½ tsp

salt (for the rice)

1.5 tsp

salt (for the chicken)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3900 kJ
Fat43.3 g
of which saturates11.3 g
Carbohydrate78.2 g
of which sugars3.9 g
Protein54.8 g
Sodium1100 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Rolling Pin
Medium Pan
Shallow Dish
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Finely grate the ginger. Finely grate the garlic (or use a garlic press). Trim the green beans then slice in half. Thinly slice the zucchini into half moons. Place the chicken breasts 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.

Cook the rice
Cook the rice

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, or until fragrant. 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 for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

Crumb the chicken
Crumb the chicken

While the rice is cooking, combine the plain flour and salt (for the chicken) in a shallow bowl. In a second shallow bowl, whisk the egg 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.

Cook the chicken
Cook the chicken

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

Cook the soy greens
Cook the soy greens

Wash out the frying pan and return to a medium-high heat with a small drizzle of olive oil. When the oil is hot, add the green beans and zucchini and cook for 3-4 minutes or until tender. Add the soy sauce and cook for 1 minute or until absorbed.

Serve up
Serve up

Divide the ginger & garlic rice between bowls and top with the soy greens and sesame crumbed chicken. Serve with the mayonnaise.

TIP: For kids, follow our serving suggestion in the main photo!