Chicken Katsu
with Roasted Green Beans and Ginger Rice
Crispy chicken may just be the world’s most beloved food. Hear us out: Southern-fried, milanese, schnitzel, kiev—all types of crispy chicken from all corners of the world. True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried to light and crunchy perfection. On the side is a classic katsu dipping sauce plus tender roasted green beans and ginger-scented rice. The results, unsurprisingly, are impressively tasty (and crispy as all get-out).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate ginger. Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; cook, stirring, until fragrant, 1-2 minutes. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, toss green beans on a baking sheet with a drizzle of oil; season with salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper.
In a shallow dish or plate, combine panko, cornstarch, and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.
Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add chicken. Cook until panko is golden brown and chicken is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) (TIP: Thinner pieces will cook faster.) Transfer to a paper-towel-lined plate.
Place katsu sauce in a small microwave-safe bowl; microwave until warm, 20 seconds. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like. Serve.
