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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
113 g
Riz au jasmin
340 g
Patate douce, en cubes
(Contient Sulfites)
2 pièce(s)
Oignons verts
1 tasse(s)
Chapelure panko
(Contient Blé)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 cs
Graines de sésame
(Contient Sésame)
1 cs
Miel
1 cc
Pâte de wasabi
1 cc
Sauce soja
(Contient Soya, Sulfites, Blé)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!