Crispy Chicken Katsu with Sesame Cucumber Salad and Jasmine Rice

There’s something universally irresistible about crispy chicken and Japanese katsu is one of the best renditions. Tender chicken cutlets are pounded thin, coated in a light panko crust and fried until golden and crunchy. Paired with a savory-sweet katsu dipping sauce, cool sesame-dressed cucumber and buttery jasmine rice, this meal is a complete crowd-pleaser.

This recipe keeps things simple without sacrificing flavor. Using pantry staples like cornstarch and panko, you’ll achieve that signature shatteringly crisp texture in minutes. The cucumber salad adds a refreshing contrast, while the rice soaks up every drop of sauce. Perfect for a quick weeknight dinner that feels special.

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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

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; keep warm.
2. While rice cooks, prepare the cucumber: thinly slice the cucumber and scallions. In a small bowl, toss with sesame dressing. Set aside.
3. Pat chicken cutlets dry and season both sides with salt, pepper and garlic powder. Sprinkle cornstarch evenly over both sides, then coat with panko breadcrumbs, pressing gently to adhere.
4. In a large nonstick skillet, heat about 1/4 inch of oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
5. In a small bowl, mix katsu sauce with mayonnaise until smooth.
6. Slice chicken into strips. Serve over rice with cucumber salad and drizzle with katsu-mayo sauce.

Recipe Tips

FAQ

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 425°F on a greased baking sheet for about 15-20 minutes, flipping halfway, until golden and cooked through.

What can I substitute for katsu sauce?

Mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce and a pinch of sugar for a quick homemade version.

How do I store leftovers?

Store chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an oven or air fryer to maintain crispiness.