Chicken Katsu
with Sesame Roasted Carrots & Ginger Rice
- Wheat
- Milk
- Soy
- 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 carrots make the perfect pairing, and tangy, savory-sweet katsu sauce tops every crunchy bite.
Ingredients
12 ounce
Carrots
1 thumb
Ginger
2 unit
Scallions
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Cutlets
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
1 tablespoon
Cooking 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. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Once roasted, carefully toss with sesame seeds.
• While carrots roast, 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.
Cook coated chicken as instructed until cooked through, 3-5 minutes per side.
• 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 carrots 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 Mar 2026- Flavor: Many loved the crispy chicken and flavorful sauce, though some found it bland or too sweet.
- Ease of prep: Several noted it was time-consuming or messy to fry, with some struggling to keep the breading intact.
- Suggestions: Consider air frying for easier cooking; some preferred less ginger in the rice for a milder flavor.
- Portions: A few mentioned small chicken pieces or wanting more carrots; others found it satisfying.
- Texture: Some praised the juicy, tender chicken, while others found it tough or had trouble cooking it through.
Reviews from our home cooks
Well done recipe for a difficult meal that can be easily made. But it's so easy to add any surprise guests with spare parts from the fridge; an extra carrot, some rice and an extra chicken part or two. Usually enough panko to dredge, at least one more small cutlet. Though the dredge could use could use a tablespoon of rice flour to help bind the crumbs. Still it always impresses.
Both times I've made this dish the panko/breading for the Chicken Katsu was a bit hard to work with and a lot of it fell off during frying both times. Perhaps more sour cream is needed for the Panko breading to adhere better or maybe a tackier substance is needed?
Gourmet delicious! All three item's recipes were outstanding! Very tasty and different. The ginger made the rice; the sesame seeds made the carrots.
We substituted chicken - so yummy! Love the ginger flavoring in the rice and nice touch with the sesame seeds tossed with the carrots.
This recipe does not really need the Katsu sauce, the chicken was tender an extremely flavorful. The panko mix was enough to enjoy this meal to its fullest!
Loved this but made changes. Prepared the chicken with flour, then panko and cooked in air fryer. It was amazing. The rice was great cooked in my instant pot. Served with roasted asparagus instead of carrots. It was delicious.
Love this recipe, I'm a fan of the ginger rice. When I make rice in my own recipes I always add ginger, thanks for that tip.
The ginger rice has become a favorite. Will definitely remake this with thicker carrot chunks. (I burnt mine because I cut them too small)
This meal is a family favorite. It's easy and yummy. The chicken portion was perfect, we didn't receive any small bits this time! Definitely noticing the changes being made!
The carrots were delicious! We did not care for the ginger in the rice & salting it twice was overkill. The chicken was great, but the katsu sauce was just OK.
