Crispy Panko 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. The chicken is pounded thin, coated in a light panko and cornstarch crust, then quickly fried to a perfect golden crunch. It’s paired with fragrant ginger rice and tender roasted green beans for a balanced, comforting meal.

The star of the show is the katsu sauce-a tangy, slightly sweet dipping sauce that complements the crispy chicken beautifully. With just a handful of ingredients and straightforward steps, this dish brings the flavors of a Japanese restaurant right to your kitchen.

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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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate ginger. Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; 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. Meanwhile, 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 panko 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.) Transfer to a paper-towel-lined plate.
6. Place katsu sauce in a small microwave-safe bowl; microwave until warm, 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, you can use boneless, skinless chicken breasts. Simply slice them in half horizontally to create thin cutlets, then pound to ½-inch thickness.

Is there a substitute for katsu sauce?

Katsu sauce is a tangy, Worcestershire-based sauce. You can substitute with a mix of 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup and 1 teaspoon soy sauce.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your katsu sauce is gluten-free. The cornstarch is naturally gluten-free.