Crispy Chicken Katsu
with Wasabi Mayo and Honey-Sesame Sweet Potatoes
This delicious Japanese number is bound to be a crowd pleaser. Crispy chicken katsu is perfectly paired with sweet-and-salty roasted sweet potatoes, green onion rice and a spicy wasabi-infused mayonnaise!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breasts
113 g
Jasmine Rice
340 g
Sweet Potato, cubes
(Contains: Sulphites)
2 unit
Green Onion
1 cup
Panko Breadcrumbs
(Contains: Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tbsp
Honey
1 tsp
Wasabi Paste
1 tsp
Soy Sauce
(Contains: Sulphites, Wheat, Soy)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the sweet potatoes.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. In a medium pot, bring 1 cup salted water (double for 4 people) to a boil. Thinly slice the green onions.
Roast the sweet potatoes: Toss the sweet potatoes on a foil-lined baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.
Prep the chicken katsu: Meanwhile, pour the panko into a shallow dish. Pat the chicken dry with paper towels. Season with salt and pepper. Coat each piece of chicken with 1/2 pkg mayonnaise, then dip both sides in the panko, pressing gently so it sticks. Transfer to a plate.
Cook the chicken katsu: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. (Cook in batches if necessary so you don't crowd the pan!) Pan-fry until golden-brown and cooked through, 4-5 min per side. Transfer to a paper towel-lined plate.
Make the wasabi mayonnaise: Meanwhile, in a small bowl, mix the remaining mayonnaise and 1/4 tsp wasabi (taste, then add more if you like it spicier!) Season with salt and pepper.
Finish and serve: Mix the green onion into the rice. Toss the sweet potatoes with soy sauce and honey in a large bowl, then sprinkle with sesame seeds. Serve the chicken katsu with the wasabi mayo for dipping, and rice and sweet potatoes on the side. Enjoy!
