Crispy Panko Chicken Katsu with Ginger Rice and Sesame Carrots

This crispy panko chicken katsu brings the beloved Japanese comfort food to your kitchen. Tender chicken cutlets are coated in a tangy sour cream and crunchy panko breading, then shallow-fried to golden perfection. Served alongside fragrant ginger-infused jasmine rice and roasted carrots tossed with sesame seeds, every bite is a harmony of textures and flavors.

A drizzle of sweet-and-savory Japanese barbecue sauce ties the dish together, making it a satisfying meal that feels both special and simple to prepare. Perfect for a weeknight dinner or when you’re craving takeout flavors at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.75 ounce Bachan's Original Japanese Barbecue SauceView 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

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds.
3. While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. Stir in rice, ¾ cup water (1¼ cups for 4 servings) and a pinch of salt. 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.
4. Meanwhile, pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings) and pepper in a gallon-size zip-close bag. Place sour cream in a medium bowl; add chicken and turn to evenly coat. Add coated chicken to bag with seasoned panko and seal to close. Shake until chicken is evenly coated. Tip: You may need to move chicken pieces in bag, pressing with your hands, to spread out panko and make it stick.
5. Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated chicken (discard any remaining panko in bag). Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
6. Place Japanese barbecue sauce in a small microwave-safe bowl; microwave until warmed through, 30 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 carrots between plates. Drizzle chicken with Japanese barbecue sauce. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, this recipe works well with pork chops. Just pound them to about ½ inch thickness and cook until golden and cooked through.

What can I substitute for Japanese barbecue sauce?

You can use a mix of soy sauce, ketchup, brown sugar and a splash of rice vinegar as a quick substitute.

How do I store leftovers?

Store leftover chicken, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.