Crispy Chicken Katsu with Ginger Rice and Roasted Green Beans

There’s something universally satisfying about crispy chicken and this Japanese-style katsu is no exception. Pounded thin, coated in a light panko and cornstarch crust and flash-fried until golden, each bite is wonderfully crunchy. Paired with a tangy katsu dipping sauce, fragrant ginger rice and tender roasted green beans, this dish is a complete meal that’s both comforting and impressive.

This recipe simplifies the classic technique for home cooks, using pantry staples and fresh ingredients. The result is a restaurant-quality dinner that comes together quickly-perfect for a weeknight treat or a special weekend meal. Serve it up and watch it disappear!

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Ingredients

6 ounce Green BeansView 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 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the green beans. Trim the ends if needed. On the prepared baking sheet, toss the green beans with 2 teaspoons of cooking oil and a pinch of salt. Spread in a single layer and roast for 15-18 minutes, until tender and lightly browned.
4. Meanwhile, make the ginger rice: peel and grate the ginger. In a small skillet, heat 1 tablespoon of butter over medium heat. Add the grated ginger and cook for 1 minute until fragrant. Stir in the cooked rice and 1 tablespoon of soy sauce. Remove from heat and keep warm.
5. Prepare the chicken: place the chicken cutlets between two sheets of plastic wrap and pound to an even ¼-inch thickness using a rolling pin or meat mallet. Season both sides with garlic powder and salt.
6. Set up a breading station: in a shallow bowl, mix the cornstarch with a pinch of salt. In another bowl, place the panko breadcrumbs. In a third bowl, whisk together the sour cream and 1 tablespoon of water until smooth.
7. Dredge each chicken cutlet first in the cornstarch mixture, shaking off excess. Then dip into the sour cream mixture, allowing excess to drip off. Finally, coat evenly with panko breadcrumbs, pressing gently to adhere.
8. In a large non-stick skillet, heat 2 tablespoons of cooking oil over medium-high heat until shimmering. Add the breaded chicken cutlets (work in batches if needed) and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Transfer to a paper towel-lined plate.
9. Make the katsu sauce: in a small bowl, combine the katsu sauce, remaining 1 tablespoon soy sauce, sugar and 1 tablespoon water. Stir until smooth.
10. To serve, slice the chicken katsu into strips. Divide the ginger rice and roasted green beans between plates. Top with sliced chicken, drizzle with katsu sauce and sprinkle with sesame seeds.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice boneless skinless chicken breasts in half horizontally to create thinner cutlets, then pound to even thickness.

What can I substitute for katsu sauce?

You can make a quick substitute by mixing 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon soy sauce and a pinch of sugar.

How do I reheat leftovers?

Reheat chicken in a toaster oven or air fryer at 350°F for 5-7 minutes to restore crispiness. Rice and green beans can be microwaved.