DIY Chicken Katsu Bar with Roasted Carrots and Broccoli

Turn dinner into an interactive feast with this chicken katsu bar! Crispy, golden chicken cutlets are the star, surrounded by roasted carrots, steamed broccoli, fluffy jasmine rice and a trio of sauces: creamy mayo, sweet chili and tangy katsu sauce. Everyone can mix, match, dip and drizzle to their heart’s content.

This meal is all about customization. Serve it as a noodle bowl by adding lo mein or pile the chicken onto baguettes for crunchy katsu sandwiches. However you build it, this family-style spread is sure to be a hit.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

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 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry produce. Trim, peel and slice carrots diagonally into ½-inch-thick pieces. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. In a shallow dish, combine panko and cornstarch. 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. Season all over with garlic powder, salt and pepper. Brush chicken all over with sour cream. Working one piece at a time, press chicken into the panko mixture until fully coated on both sides.
4. Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a pinch of panko sizzles when added, add the chicken. Cook until the crust is golden brown and the chicken is cooked through, 3-5 minutes per side. Fry in batches if necessary; lower heat if browning too quickly. Transfer to a paper-towel-lined plate and season immediately with salt.
5. Cut broccoli into bite-size pieces if needed; place in a large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in the wrap. Microwave until tender, 3-4 minutes. Carefully remove the plastic wrap (watch out for steam); season with salt and pepper.
6. Transfer chicken to a cutting board; slice crosswise. Serve chicken, carrots, rice, broccoli, mayonnaise, chili sauce, sriracha and katsu sauce family style so everyone can build their own plate. Mix and match sauces to create custom dippers!

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking times accordingly.

How do I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your katsu sauce and other condiments are gluten-free. Cornstarch is naturally gluten-free.

Can I prepare the chicken in advance?

You can bread the chicken cutlets up to a few hours ahead and refrigerate them. Fry just before serving for the crispiest results.