Chicken Katsu Bar
with Sticky Rice, Slaw and DIY Tonkatsu Sauce- Egg
- Wheat
- Milk
- Mustard
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Calrose rice • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Grade A egg • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • All-purpose flour (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Egg
(Contains: Egg)
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Ketchup
(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- To a large bowl, add chicken and flour. Flip chicken to coat fully with flour.
- To a shallow dish, add panko. (NOTE: This is your breading!)
- In another large bowl, crack in egg, then whisk with a fork. (NOTE: This is your egg wash!)
- Working with one chicken breast at a time, dip into egg wash, then coat in breading, pressing gently to adhere. Set breaded chicken aside on a plate as you repeat the process with remaining chicken.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 2-3 min per side, until browned. (NOTE: If chicken browns too quickly, reduce heat to medium-low).
- Transfer chicken to a parchment-lined baking sheet. Roast in the bottom of the oven for 10-12 min, until golden.
- Remove chicken from the oven, then sprinkle with cheese. Return to the oven for 3-4 min, until cheese melts and chicken is cooked through.**
- Meanwhile, in a small bowl, combine Worcestershire sauce and half the ketchup. (NOTE: This is your DIY tonkatsu sauce!)
- In a medium bowl, combine mayo, 1/2 tsp (1 tsp) vinegar and 1/8 tsp (1/4 tsp) sugar. Season with salt. (NOTE: This is your Japanese-style mayo.)
- In a large bowl, whisk together remaining vinegar and 1 tbsp (2 tbsp) Japanese-style mayo.
- Add coleslaw cabbage mix, then toss to coat. Season with salt and pepper.
- Fluff rice with a fork. Snip green onion into rice, then stir in 1 tbsp (2 tbsp) butter.
- Use kitchen scissors to thinly cut chicken katsu, if you like.
- Divide rice, chicken katsu and slaw between plates.
- Arrange all of the toppings in small serving bowls and place in the middle of the table.
- Allow everyone to top their chicken katsu however they like, with remaining ketchup, DIY Tonkatsu sauce and remaining Japanese-style mayo.
