Crispy Panko Chicken Katsu with Sesame Carrots and Ginger Rice

This crispy panko chicken katsu brings the beloved Japanese comfort food to your kitchen. Tender chicken cutlets are coated in a tangy sour cream and crunchy panko breadcrumb mixture, then shallow-fried to golden perfection. The result is a satisfying crunch that pairs beautifully with fragrant ginger-infused jasmine rice and sweet roasted carrots sprinkled with toasted sesame seeds.

What makes this dish truly shine is the finishing touch: a drizzle of Japanese barbecue sauce that adds a sweet-and-savory kick. Every element comes together for a balanced meal that feels special enough for a weekend dinner yet simple enough for a weeknight. Serve it family-style and watch everyone reach for seconds.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.75 ounce Bachan's Original Japanese Barbecue SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until tender, 20-25 minutes. Once roasted, carefully toss with sesame seeds.
3. While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, about 1 minute. Stir in rice, ¾ cup water (1¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, pat chicken cutlets dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Place panko, garlic powder, salt (1 tsp for 2 servings, 2 tsp for 4 servings) and pepper in a gallon-size zip-close bag. Place sour cream in a medium bowl; add chicken and turn to evenly coat. Add coated chicken to bag with seasoned panko and seal to close. Shake until chicken is evenly coated. (Tip: You may need to move chicken around in bag, pressing with your hands, to help panko stick.)
5. Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added, add coated chicken (discard any remaining panko in bag). Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) Transfer to a paper-towel-lined plate.
6. Place Japanese barbecue sauce in a small microwave-safe bowl; microwave until warmed through, about 30 seconds. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Divide rice, chicken and carrots between plates. Drizzle chicken with Japanese barbecue sauce. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, this recipe works well with pork chops. Just adjust cooking time as needed to ensure the pork is cooked through.

What can I substitute for Japanese barbecue sauce?

You can use a mixture of soy sauce, ketchup, brown sugar and a splash of rice vinegar to create a similar sweet-savory flavor.

Can I bake the chicken instead of frying?

While frying gives the crispiest result, 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.