Chicken Katsu

Chicken Katsu

with Roasted Green Beans & Ginger Rice

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Crispy chicken may just be the world’s most beloved food. Hear us out: Southern-fried, milanese, schnitzel, kiev—all types of crispy chicken 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 to light and crunchy perfection. On the side is a classic katsu dipping sauce plus tender roasted green beans and ginger-scented rice. The results, unsurprisingly, are impressively tasty (and crispy as all get-out).

Tags:Lightning Prep

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


½ cup

Jasmine Rice

6 ounce

Green Beans

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

½ cup

Panko Breadcrumbs


1 tablespoon


2 tablespoon

Sour Cream


4 tablespoon

Katsu Sauce

(ContainsWheat, Soy)

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber3 g
Protein35 g
Cholesterol130 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• 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.


• 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.


• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over mediumhigh 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.


• 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.