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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
227 g
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)
2 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*
Nutrition Values
Utensils
Cooking Steps
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 2 2/3 cups salted water to a boil. Thinly slice the green onions. Juice the lemon.
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. (NOTE: Sweet potatoes won't crisp!)
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 towel. Season with salt and pepper. Coat each piece of chicken with 1 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 lemon mayonnaise: Meanwhile, in a small bowl, mix the remaining mayonnaise and 2 tbsp lemon juice.
Finish and serve: 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 lemon mayo for dipping, and rice and sweet potatoes on the side. Enjoy!
