Crispy Chicken Katsu Bar with Roasted Veggies and Dipping Sauces

Bring the fun of a build-your-own dinner to your table with this crispy chicken katsu bar. Golden panko-crusted chicken cutlets are served alongside roasted carrots, tender broccoli and fluffy jasmine rice. A trio of sauces-creamy mayo, sweet chili and tangy katsu sauce-lets everyone customize their plate.

This meal is perfect for busy weeknights or casual gatherings. Set out the components and let each person create their own bowl, sandwich or dipper. It’s a hands-on dinner that’s sure to please kids and adults alike.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. 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.
2. Meanwhile, in a small pot, combine rice, 1¼ cups water 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.
3. 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 ½ 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.
4. Heat a ⅓-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. 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.
5. 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; season with salt and pepper.
6. 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. Mix and match sauces to create your own custom dipper!

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crunchier texture. Regular breadcrumbs will work but may not be as crispy.

How do I keep the chicken warm while preparing the rest?

Place the cooked chicken on a wire rack set over a baking sheet in a 200°F oven to keep warm without getting soggy.

Can I make this gluten-free?

Use gluten-free panko or breadcrumbs and ensure all sauces are gluten-free. The recipe contains wheat, so substitutions are needed.