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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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
340 g
Riz au jasmin
680 g
Patate douce, en cubes
(Contient Sulfites)
4 pièce(s)
Oignons verts
2 tasse(s)
Chapelure panko
(Contient Blé)
8 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 cs
Graines de sésame
(Contient Sésame)
2 cs
Miel
1.5 cc
Sauce soja
(Contient Soya, Sulfites, Blé)
1 pièce(s)
Citron
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.