Chicken Katsu
with Roasted Green Beans & Ginger Rice
- Wheat
- Milk
- Soy
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).
Ingredients
1 thumb
Ginger
½ cup
Jasmine Rice
6 ounce
Green Beans
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Cornstarch
2 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Katsu Sauce
(Contains: Wheat, Soy)
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy chicken and katsu sauce, though some found it bland or too salty; ginger rice was a hit for most 🍚.
- Ease of prep: Several noted it was more time-consuming than expected, with frying being messy and breading sometimes falling off.
- Suggestions: Consider air frying the chicken for less mess; some preferred baking green beans or using a different vegetable.
- Portions: Some felt the chicken pieces or green bean portions were too small for two people.
- Leftovers: A few mentioned it doesn't reheat well; best enjoyed fresh.
Reviews from our home cooks
Katsu, especially with chicken, is the best! The chicken is crunchy, the rice is delicious, and the green beans turned out great. The katsu sauce makes this dish and my only complaint is we want more of it!
Some of the best Katsu sauce I've ever had! Green beans cooked perfectly and the ginger in the rice was really tasty.
This was a great chicken dish. The katsu sauce was amazing and the ginger rice went very well with the chicken and beans. Will be another I add to my favorites.
Love the lightly battered crispness of the chicken, the ginger in the rice and the subtle smokiness of the roasted green beans. It all pairs together so well.
This was good. Chicken was nice and crunchy. The katsu sauce was a little too sweet for me so I used it sparingly. The ginger rice and green beans were very good.
Pros: Ginger in rice was very nice. Nice fried chicken recipe. Cons: Katsu sauce bitter and unpleasant. Not like at Japanese restaurants. Chicken needs to be thinner than stated 1/2" - needs to be 1/4" to 1/3" Veg other than green beans would be nice - something more oriental.
Me and my picky eater fiancé both LOVED this dish! The chicken was super crunchy, the sauce was a perfect tangy addition, the rice with ginger was SO GOOD & the green beans were a nice refreshing side! 10/10
This was an excellent meal and I would give it more than 4 stars if I could. The katsu sauce and the ginger rice and the panko mixture on the chicken all worked wonderfully together.
This was awesome. Enjoyed the panko crust that gave it a good crunch. The ginger rice was flavorful and complemented the chicken with sauce really well. The green beans felt like a bland add in with nothing special. I added some lime to give it a kick.
Great meal. I added fresh garlic to the green beans to elevate their flavor. The chicken was outstanding and the ginger rice was solid.
