Chicken Katsu
with Roasted Green Beans & Ginger Rice
Crispy chicken may just be the world’s most beloved food. Hear us out: Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come 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 until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice. The results, unsurprisingly, are impressively tasty (and crispy!).
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
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
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 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, 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.
• 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 with 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 mediumhigh heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 2-3 minutes per side (thinner pieces will cook faster). (For 4 servings, cook in batches.) • Transfer to a paper-towel-lined plate.
• In a small microwave-safe bowl, combine katsu sauce, half the soy sauce, 1 tsp sugar, and a pinch of pepper (for 4 servings, use all the soy sauce and 2 tsp sugar). (TIP: For tangier Japanese BBQ-style flavor, add 1 TBSP ketchup; 2 TBSP for 4.) Microwave until warm, 20-30 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Transfer chicken to a cutting board; slice crosswise. Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce mixture to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.
