Chicken Katsu
with Sesame-Dressed Cucumber & Jasmine 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 crunchy sesame-marinated cucumber and buttery jasmine rice. The results, unsurprisingly, are impressively tasty (and crispy as all get-out).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
½ cup
Jasmine Rice
1 unit
Super Select Cucumber
1.5 ounce
Asian Sesame Dressing
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. Stir in ¾ cup water (1½ cups water for 4 servings) and rice. Bring to a boil, then 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, trim, peel, and halve cucumber lengthwise. Scoop out seeds with a spoon and discard. Thinly slice cucumber crosswise. Place in a medium bowl and toss with half the dressing (use all the dressing for 4 servings).
Pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a meat mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper.
On a shallow dish or plate, combine panko, cornstarch, and salt (we used ½ tsp kosher salt; 1 tsp for 4 servings). Brush a thin layer of mayonnaise onto both sides of chicken (you may not use all the mayo). 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 cucumber between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Garnish chicken with scallion greens and serve.
