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Crispy Chicken Katsu
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Crispy Chicken Katsu

Crispy Chicken Katsu

with Honey-Sesame Sweet Potatoes and Lemon Mayo

This delicious Japanese number is bound to be a crowd-pleaser. Crispy chicken katsu is perfectly paired with roasted sweet potatoes and green onion rice. Drizzle with a lemon-infused mayonnaise for a citrusy finish!

Allergens:
Sulphites
Wheat
Egg
Mustard
Sesame
Soy

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 g

Chicken Breasts

1.5 cup

Jasmine Rice

680 g

Sweet Potato, cubes

(Contains Sulphites)

4 unit

Green Onion

2 cup

Panko Breadcrumbs

(Contains Wheat)

8 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Honey

2 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Lemon

Not included in your delivery

unit

Oil*

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Nutrition Values

Energy (kJ)3740 kJ
Calories894 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate101 g
Sugar16 g
Dietary Fiber7 g
Protein50 g
Cholesterol99 mg
Sodium662 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Aluminum Foil
Bowl
Pot
Baking Dish
Paper Towel
Non-Stick Pan
Small Bowl

Instructions

1

Preheat the oven to 400°F (to roast the sweet potatoes.) Start prepping when the oven comes up to temperature!

ROAST POTATOES
2

Wash and dry all produce. On a foil-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.

PREP
3

In a medium pot, bring 2 2/3 cups salted water to a boil. Thinly slice the green onions. Juice the lemon. In a small bowl, mix 6 pkg mayo with 2 tbsp lemon juice. Carefully slice into the centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.

COOK RICE
4

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 CHICKEN
5

Meanwhile, pour the panko into a shallow dish. Pat the chicken dry with paper towel. Season with salt and pepper. Coat each piece of chicken with the remaining 6 pkg mayonnaise, then dip both sides in the panko, pressing gently so it sticks. Transfer to a plate.

COOK CHICKEN
6

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. (Cook in batches if necessary.) Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimal internal temp. of 175°F. Cuire jusqu'à une température interne min. de 175°F.) Transfer to a paper towel-lined plate.

FINISH AND SERVE
7

Mix the green onion into the rice. In a large bowl, toss the sweet potatoes with soy sauce and honey. Sprinkle with sesame seeds. Serve the chicken katsu with the lemon mayo, rice and potatoes on the side.