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Japanese Recipes
Crispy Chicken Katsu

Crispy Chicken Katsu

with Wasabi Mayo and Honey-Sesame Sweet Potatoes

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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!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

113 g

Jasmine Rice

340 g

Sweet Potato, cubes


2 unit

Green Onions

1 cup

Panko Breadcrumbs


4 tbsp


(ContainsEgg/Oeuf, Soy/Soja)

1 tbsp

Sesame Seeds


1 tbsp


1 tsp

Wasabi Paste

1 tsp

Soy Sauce

(ContainsSulphites/Sulfite, Wheat/Blé, Soy/Soja)

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3556 kJ
Calories850 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate91 g
Sugar16 g
Dietary Fiber7 g
Protein49 g
Cholesterol99 mg
Sodium670 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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!