Crispy Panko Chicken with Ponzu Chili Mayo, Scallion Rice and Roasted Brussels Sprouts

Craving a dinner that’s both crispy and comforting? This dish delivers with golden panko-crusted chicken, fluffy scallion rice and tender roasted Brussels sprouts, all brought together by a tangy-sweet ponzu chili mayo. It’s a complete meal that’s sure to become a weeknight favorite.

The chicken cutlets are coated in a garlicky panko crust and baked until perfectly crispy, while the rice is infused with scallion whites for a subtle savory flavor. Roasted Brussels sprouts add a healthy, caramelized side. Drizzle everything with the irresistible ponzu chili mayo for a finishing touch that ties it all together.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut Brussels sprouts in half if large. In a small bowl, combine panko, garlic powder, a drizzle of oil, salt and pepper. In a separate small bowl, combine ponzu sauce, sweet Thai chili sauce and half the mayonnaise (reserve the rest for later).
2. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, about 1 minute. Stir in rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Toss Brussels sprouts on empty side of same sheet with a drizzle of oil, salt and pepper. Roast on top rack until chicken is browned and cooked through and Brussels sprouts are tender, 18-22 minutes. (For 4 servings, use a second sheet; roast chicken on top rack and Brussels sprouts on middle rack.) Tip: If Brussels sprouts finish first, remove from sheet and continue roasting chicken.
4. Fluff rice with a fork; season with salt and pepper. Divide rice, Brussels sprouts and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.

Recipe Tips

FAQ

Can I use broccoli instead of Brussels sprouts?

Yes, you can substitute broccoli for Brussels sprouts. Cut the broccoli into bite-size pieces and roast as directed.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your ponzu sauce is gluten-free (some brands contain wheat).

How do I store leftovers?

Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.