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Crispy Chicken Katsu

Crispy Chicken Katsu

with Honey-Sesame Carrots 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 Honey-Sesame Carrots. 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

340 g

Chicken Breasts

1.5 cube

Jasmine Rice

680 g

Carrot, sticks

4 unit

Green Onion

2 cup

Panko Breadcrumbs


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tsp

Sesame Oil


2 tbsp


1 unit


1.5 tsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

113 g

Onion, chopped

1 unit

Chicken Broth Concentrate

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3159 kJ
Calories755 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber2 g
Protein50 g
Cholesterol99 mg
Sodium455 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Medium Pot
Shallow Dish
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the carrots). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* On a foil-lined baking sheet, toss the carrots with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, tossing halfway through cooking, until golden-brown, 25-28 min.


Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onions. Cook until softened, 3-4 min. Add the broth concentrate and 2 2/3 cups water. Bring to a boil over high heat. Add the rice to the boiling water. Reduce heat to medium-low. Cover and cook until the rice is tender and water has been absorbed, 12-14 min.


Meanwhile, zest, then juice the lemon. Pour the panko into a shallow dish. Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and season with salt and pepper.


In a small bowl, combine 3 tbsp mayo and half the lemon zest. Coat each chicken in the mayo mixture, then dip both sides into the panko to coat. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook each piece to a min. internal temp. of 165°F, as size may vary.**)


Thinly slice the green onions. In another small bowl, whisk together the remaining mayo and 1 tbsp lemon juice. When the carrots are done, toss them in a large bowl, with the soy sauce, honey and sesame oil. Fluff the rice with a fork and stir in the green onions and remaining lemon zest.


Divide the rice between plates and top with the chicken katsu. Serve with the carrots and lemony mayo dip on the side.