Crispy Chicken Katsu Bar
One recipe–endless ways to enjoy!
This family-style chicken katsu bar will delight the whole table! You’ll set out a spread of crispy fried chicken cutlets, roasted carrots, and tender broccoli, plus plenty of condiments for mixing, matching, dipping, and drizzling: mayonnaise, chili sauce, and katsu sauce. Order lo mein to make noodle bowls and/or baguettes for crunchy katsu sandos!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
¾ cup
Jasmine Rice
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1.5 tablespoon
Sour Cream
(Contains Milk)
8 ounce
Broccoli
4 tablespoon
Mayonnaise
(Contains Eggs)
2 ounce
Sweet Thai Chili Sauce
1 teaspoon
Sriracha
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Meanwhile, in a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to serve.
• In a shallow dish, combine panko and cornstarch. • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. • Season all over with garlic powder, salt, and pepper. Brush chicken all over with sour cream. • Working one piece at a time, press chicken into panko mixture until fully coated on both sides.
• Heat a 1/3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate and immediately season with salt.
• Meanwhile, cut broccoli into bite-size pieces if necessary; place in a large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes. • Carefully remove plastic wrap (watch out for steam!); season with salt and pepper.
• Transfer chicken to a cutting board; slice crosswise. • Serve chicken, carrots, rice, broccoli, mayonnaise, chili sauce, Sriracha, and katsu sauce family style so everyone can build their own plate. TIP: Mix and match sauces to create your own custom dipper!
Chicken is fully cooked when internal temperature reaches 165°.
