Crispy Chicken Katsu with Ginger Rice and Roasted Green Beans

There’s something universally irresistible about crispy chicken and this Japanese-inspired katsu is no exception. Thin chicken cutlets are coated in a light panko and cornstarch crust, then quickly fried until golden and crunchy. The result is a satisfying contrast of tender meat and shatteringly crisp coating.

Serve your katsu with fragrant ginger rice, tender roasted green beans and a warm katsu dipping sauce. A sprinkle of sesame seeds adds a nutty finish. This meal comes together in under 30 minutes and is perfect for a weeknight dinner that feels special.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Peel and mince or grate the ginger. Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 1-2 minutes. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, toss green beans on a baking sheet with a drizzle of oil; season with salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. Pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt and pepper.
4. On a shallow dish or plate, combine panko, cornstarch and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add chicken. Cook until panko is golden brown and chicken is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) Thinner pieces will cook faster. Transfer to a paper-towel-lined plate.
6. Place katsu sauce in a small microwave-safe bowl; microwave until warm, about 20 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 green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, simply slice a boneless skinless chicken breast in half horizontally and pound to ½-inch thickness.

What can I substitute for katsu sauce?

You can make a quick substitute by mixing 2 parts ketchup, 1 part Worcestershire sauce and a splash of soy sauce.

Can I bake the chicken instead of frying?

For a lighter version, spray the coated chicken with oil and bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through.