Chicken Katsu
with Roasted Broccoli & 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 broccoli and ginger-scented 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
1 thumb
Ginger
½ cup
Jasmine Rice
8 ounce
Broccoli Florets
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)
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry 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, cut broccoli florets into bite-size pieces if necessary. Toss 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.
• On 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 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken. Cook until panko crust 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 broccoli between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping) and serve.
