BBQ Plum Tonkatsu-Style Chicken
with Basmati Rice, Cucumber Slaw & Mayo
There’s no need to fly to Japan to get your hands on a delicious, crunchy and golden tonkatsu chicken because we have our own version ready to go right here in your home. Add a special and sweet touch by drizzling the chicken in a BBQ plum sauce. You’ll feel like you’ve been transported to the streets of Tokyo!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1
radish
1
cucumber
1 packet
BBQ sauce
1 packet
Plum Sauce
(Contains Soy; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice radish and cucumber into rounds. • In a small bowl, combine BBQ sauce, plum sauce and a splash of water. Set aside. • Place chicken breast between two sheets of baking paper and pound chicken with a meat mallet or rolling pin until it's an even thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base.When oil is hot, cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• In a medium bowl, combine shredded cabbage mix, cucumber, radish and a drizzle of vinegar and olive oil. Season. • Slice crumbed chicken. • Divide rice, tonkatsu-style crumbed chicken and cucumber slaw between bowls. Top chicken with BBQ plum sauce and drizzle over mayonnaise. Enjoy!