Crispy Chicken Katsu

Crispy Chicken Katsu

with Honey-Sesame Sweet Potatoes and Lemon Mayo

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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!


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

1.5 cup

Jasmine Rice

680 g

Sweet Potato, cubes


4 unit

Green Onions

2 cup

Panko Breadcrumbs


8 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Sesame Seeds


2 tbsp


2 tsp

Soy Sauce

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

1 unit


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3740 kJ
Calories894 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate101 g
Sugar16 g
Dietary Fiber7 g
Protein50 g
Cholesterol99 mg
Sodium662 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Baking Dish
Paper Towel
Non-Stick Pan
Small 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!


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.


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.


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.


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.


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.


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.