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Chicken Katsu with Roasted Green Beans & Ginger Rice

Crispy chicken may just be the world’s most beloved food. Hear us out: Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice. The results, unsurprisingly, are impressively tasty (and crispy!).

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Protein Smart dinners
Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 ginger
  • 0.5 cups jasmine rice
  • 6 oz green beans
  • 10 oz chicken cutlets
  • 1 tsp garlic powder
  • 0.5 cups panko breadcrumbs
  • 1 tbsp cornstarch
  • 1.5 tbsp sour cream
  • 4 tbsp katsu sauce
  • 2 tsp cooking oil
  • 1 tbsp butter
  • salt
  • pepper
  • 1 tbsp sesame seeds
  • 2 gingers
  • 1 cup jasmine rice
  • 12 oz green beans
  • 20 oz chicken cutlets
  • 2 tsp garlic powder
  • 1 cup panko breadcrumbs
  • 2 tbsp cornstarch
  • 3 tbsp sour cream
  • 8 tbsp katsu sauce
  • 2 tsp cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 1 tbsp sesame seeds

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. 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, trim green beans if
    necessary. Toss green beans on a
    baking sheet with a drizzle of oil, 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 until
    fully coated.
  5. • Heat a 1⁄3-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.)
    TIP: 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, 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.
    Chicken is fully cooked when internal temperature reaches 165º.