Crispy Chicken Katsu with Ginger Rice and Roasted Broccoli

Craving something crispy and comforting? This Japanese-style chicken katsu is pounded thin, coated in panko breadcrumbs and fried to golden perfection. Served with fragrant ginger rice and tender roasted broccoli, it’s a complete meal that’s sure to satisfy.

The secret to the perfect crunch lies in the cornstarch and panko coating, which creates a light, airy crust. Pair it with a tangy katsu sauce for dipping and you’ve got a dinner that’s better than takeout.

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Ingredients

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

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of water to a boil for the rice.
2. Peel and grate or mince the ginger. Cut broccoli into small florets.
3. Add jasmine rice to boiling water, reduce heat to low, cover and simmer for 15-18 minutes until tender. Fluff with a fork and stir in grated ginger and butter.
4. On a baking sheet, toss broccoli with 2 teaspoons cooking oil, garlic powder, salt and pepper. Roast for 12-15 minutes until tender and lightly browned.
5. While broccoli roasts, prepare the chicken: place chicken cutlets between two sheets of plastic wrap and pound to even thickness (about 1/4 inch). Season both sides with salt and pepper.
6. Set up a breading station: in a shallow bowl, mix cornstarch with a pinch of salt. In another bowl, place panko breadcrumbs. Dip each chicken cutlet first in cornstarch, then in panko, pressing gently to adhere.
7. In a large skillet, heat 2 tablespoons cooking oil over medium-high heat. Fry chicken cutlets for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
8. In a small bowl, whisk together katsu sauce and sour cream until smooth.
9. Slice chicken katsu into strips. Serve alongside ginger rice and roasted broccoli, with the katsu dipping sauce on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, simply slice a chicken breast in half horizontally and pound to even thickness.

What can I substitute for katsu sauce?

Mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce for a quick alternative.

Can I bake the chicken instead of frying?

Yes, place breaded chicken on a greased baking sheet and bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through.