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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
340 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)
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Honey
1.5 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!
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 minimum internal temperature of 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.
