Chicken Katsu
with Sesame Roasted Broccoli & Ginger Rice
- Milk
- Soy
- Wheat
- Sesame
It’s pretty tough to beat the rich flavor and crispy texture of Japanese katsu. In this riff on the dish, we coat pork chops in sour cream and panko, then shallow-fry them until crunchy and golden brown. Ginger-infused rice and sesame-studded roasted broccoli make the perfect pairing, and tangy, savory-sweet katsu sauce tops every crunchy bite.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Broccoli
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
• Toss broccoli on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 15-20 minutes. • Once roasted, carefully toss with sesame seeds.
• While broccoli roasts, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. • Stir in rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, pat pork dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½-inch thick. • Place panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper in a gallon-size zip-close bag. • Place sour cream in a medium bowl; add pork and turn to evenly coat. • Add coated pork to bag with seasoned panko and seal to close. Shake until pork is evenly coated. TIP: You may need to move around pork chops in bag, pressing with your hands, to spread out panko and make it stick.
Swap in chicken for pork. TIP: If your cutlets are already ½ inch thick, you can skip the pounding.
• Heat a ¼-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, add coated pork (discard any remaining panko in bag). • Cook until panko is golden brown and pork is cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) • Transfer to a paper-towel-lined plate.
• Place katsu sauce in a small microwave-safe bowl; microwave until warmed through, 30 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, pork, and broccoli between plates. Drizzle pork with katsu sauce. Sprinkle with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy chicken and katsu sauce, though some found it too salty or bland; ginger rice was a hit-or-miss 🍚.
- Ease of prep: Some found frying messy and time-consuming; others appreciated the simple steps for a restaurant-quality meal at home.
- Suggestions: Consider baking the chicken for less mess; add more seasoning to the breading and sides for bolder flavor.
- Portions: Several mentioned small chicken pieces or wanting more sauce; a few found it perfect for a family meal.
- Veggies: Roasted broccoli was divisive; some loved it, others preferred steaming or found it overcooked.
Reviews from our home cooks
I loved the crunch in the chicken. For the rice, I used a rice cooker to make it even easier. I have never put ginger in the rice and it gave it a subtle kick. My daughter even liked this and she is very particular. I never roasted broccoli before and my son now prefers it this way. I am learning my daughter and grandmother for the most part do not care for roasted veggies. My husband, son and I love them though.
Really loved this meal, the roasted broccoli, the chicken and the ginger rice. I tried to replicate it at home and forgot the sour cream step. I love your step by step instructions and the timing is always perfect.
Loved the rice and I've never made Katsu chicken. It was so good and I learned a new method to make chicken. I've always loved roasted broccoli so it was a hit.
Simply amazing! I've never had Katsu sauce or panko on anything and was pleasantly surprised how well it blended with the smoky flavor of the broccoli and the ginger rice.
I'm not a big fan of breaded, fried foods, but I still gave this 3 stars because I was pleasantly surprised by the great flavor of the gingered jasmine rice and the sauce that went on the chicken was unusual. Kind of tasted like a gourmet ketchup with ground cloves added. Sounds weird but I really liked it! Plus the roasted broccoli was wonderful!
You could include a little more rice with this one, but it was super easy to do and I learned a new method for coating the chicken and we loved the roasted broccoli. We really enjoyed it.
Enjoyed the fried texture to the chicken and the ginger taste of the sauce. Adding ginger to the rice as it cooked was awesome to the taste.
We've found that the best way to cook katsu is to dip in flour, then egg, and then fry. We've never had any success with recipes that use sour cream or mayonnaise to stick the panko on. Just our experience.
I was surprised how much my family loved this! The flavor was spot on but it was a pain to clean up. The panko sticks to the pan more than the chicken. The ginger rice was a new experience for us but fun and something we'd try again! I think I'd try the chicken in the oven or an air fryer next time.
The chicken was tender & juicy, I was able to actually fry the chicken right using your directions. I don't fry food normally. But, I don't know, there was something I didn't quite love about the Katsu sauce, maybe there was too much molasses flavor. Was there molasses in the Katsu sauce? Not very Japanese tasting, IMO. I've had Katsu at Japanese Sushi restaurants but it didn't taste like this sauce. Still good, ate it all up!
