Japanese · Serves 2
with Pork Gyoza One recipe–endless ways to enjoy!
This family-style chicken katsu bar will delight the whole table! You’ll set out a spread of crispy fried chicken cutlets, roasted carrots, and tender broccoli, plus plenty of condiments for mixing, matching, dipping, and drizzling: mayonnaise, chili sauce, and katsu sauce. Order lo mein to make noodle bowls and/or baguettes for crunchy katsu sandos!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
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.
In a shallow dish, combine panko and cornstarch.
Pat chicken* 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 panko mixture until fully coated on both sides.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed 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 crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.
Transfer to a paper-towel-lined plate and immediately season with salt.
Meanwhile, cut broccoli into bite-size pieces if necessary; place in a large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes.
Carefully remove plastic wrap (watch out for steam!); season with salt and pepper.
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. TIP: Mix and match sauces to create your own custom dipper! (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
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