Tonkatsu Style Crispy Chicken and Brown Rice
with pickled cucumber and carrot
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
BBQ Sauce
1 unit(s)
Cucumber
250 grams
Pre-cooked Brown Rice
80 grams
Frozen Edamame Beans
(Contains: Soya)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Wheat, Soya May be present: Soya)
1 sachet(s)
Miso Paste
(Contains: Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 unit(s)
Carrot
Not included in your delivery
1 unit(s)
Egg
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Cooking steps
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.#
Crack 1 egg (per 2P) into a medium bowl and whisk. Add the breadcrumbs and seasoning to another bowl. Season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Place a large pan over high heat and add enough oil to cover the base. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Meanwhile, trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Toss the cucumber and cucumber with the apple cider vinegar and 1/2 tsp sugar (per 2P). Keep mixing occasionally. Season to taste with salt and pepper.
Whisk together the teriyaki sauce and BBQ sauce in a small bowl.
Place a pot over medium-high heat with the sesame oil.
Once hot, add the rice, miso and edamame. Mix well and fry for 4-5 mins, until warmed through. Season to taste with salt and pepper, if required.
Divide the miso edamame brown rice between plates. Top with the Tonkatsu Style Crispy Chicken. Spoon the teryiaki-BBQ sauce over the chicken. Serve with the pickled carrot and cucumber on the side.
