Japanese-Inspired BBQ Chicken Thigh Katsu
with Snow Peas and Rice
This crispy chicken dinner will whisk you away to Japan! Served with fluffy rice and a DIY Japanese katsu sauce, it's a perfect meal!
Ingredients: Chicken thighs • Carrots • Jasmine rice • Snow peas • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).
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
280 g
Chicken Thighs
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
¾ cup
Jasmine Rice
56 g
Snow Peas
2 tbsp
Ketchup
(May contain Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
1 unit(s)
Carrot
Not included in your delivery
3.5 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas.
- Thinly slice green onion.
- Peel, then cut carrot into 1/4-inch half-moons.
- Add panko to a shallow bowl. Set aside.
- Add ketchup, 1/2 tbsp (1 tbsp) water, half the soy sauce (use all for 4 ppl) and 3/4 tsp (1 1/2 tsp) sugar to a small microwavable bowl. Whisk to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat chicken all over with mayo.
- Working with one chicken thigh at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch).
- Pan-fry on one side until golden-brown, 4-5 min. Flip each piece and add another 1 tbsp oil. Pan-fry until golden-brown, 4-5 min. (TIP: If chicken browning too quickly, reduce heat to medium!)
- Transfer to a wire rack.
- Carefully wipe pan clean with paper towels.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 4), then carrots, snow peas and 1 tbsp (2 tbsp) water. Cook, stirring often until tender-crisp and water has evaporated, 4-5 min.
- Remove the pan from heat, then season with salt and pepper.
- Meanwhile, heat BBQ sauce mixture in microwave until warmed through, 1 min. (TIP: If you don't have a microwave, heat sauce in a small pot over medium heat!) Set aside.
- Fluff rice with a fork. Stir in green onions and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice between bowls, then top with veggies and chicken.
- Drizzle BBQ sauce mixture over top.
If you've opted to get chicken thighs, skip the step to butterfly, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breasts.