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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!

Allergens:Wheat/BléEgg/OeufSoy/SojaSesame/SésameSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

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 Onions

2 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Soy/Soja)

2 tsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Honey

1 unit

Lemon

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

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3159 kJ
Calories755 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber2 g
Protein50 g
Cholesterol99 mg
Sodium455 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Cups
Medium Pot
Shallow Dish
Zester
Measuring Spoons
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.**)

6

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.

7

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