Sesame-Crumbed Chicken & Katsu Sauce
with Basmati Rice & Creamy Slaw
Katsu sauce is like the superhero sidekick of Japanese cuisine - bold, flavourful, and ready to take your tastebuds on an adventure! Pour it over a golden crumbed chicken dotted with sesame seeds, and watch as every bite become a delicious thrill ride.
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 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
1
egg
(Contains Egg; )
½ tbs
brown sugar
¼ cup
water (for the sauce)
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so donʼt peek!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine sweet soy seasoning, cornflour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Coat chicken first in the flour mixture, then into the egg and finally in the sesame breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium-low heat. Add katsu paste, the brown sugar, water(for the sauce) and butter and cook, stirring, until slightly reduced, 2-3 minutes.
TIP: Chicken is cooked through when itʼs no longer pink inside.
• Slice crumbed chicken. • In a medium bowl, combine shredded cabbage, baby leaves and mayonnaise. • Divide rice and creamy slaw between bowls. Top with sesame-crumbed chicken. Drizzle over katsu sauce to serve. Enjoy!