Chicken Katsu & Sweet Potato Tempura Bar
Build your way to the perfect plate
- Milk
- Fish
- Soy
- Wheat
- Sesame
- Eggs
Tender katsu-fried chicken and sweet potato tempura are the stars of this Japanese-inspired feast. The chicken cutlets are brushed with sour cream for a hint of tang, then breaded with panko and pan-fried to create a perfectly crisp, golden katsu crust. For the tempura, sliced sweet potato is coated in a light, airy tempura batter and fried until tender on the outside with a shatteringly crisp outer crust. The katsu and tempura are paired with jasmine rice, a mixed greens salad with sesame dressing, and a trio of dipping sauces: mayo, tangy-sweet katsu sauce, and bright, citrusy ponzu. Serve family style and let everyone build their own plate!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 unit
Sweet Potato
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
12 ounce
Chicken Cutlets
¾ cup
Jasmine Rice
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Halve sweet potato lengthwise, then thinly slice crosswise, about ¼ inch thick.
-
In a small bowl, combine ponzu sauce and 1 TBSP water (2 TBSP for 4 servings).
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
-
Pat chicken* dry with paper towels and place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ⅓ inch thick. TIP: If the chicken is already ⅓ inch thick, skip this part of step.
-
Season all over with salt and garlic powder; set aside until ready to fry. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
-
Heat a ⅓-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat.
-
While oil heats, in a medium bowl, whisk together tempura batter mix, ½ cup cold water (¾ cup for 4 servings), and a pinch of salt until mostly smooth (some lumps are OK!).
-
Toss sweet potato in batter until fully coated.
-
Once oil is hot enough that a drop of batter sizzles when added to the pan, using tongs, add coated sweet potato (for 4 servings, fry in batches). TIP: If sweet potato is not fully coated as you’re adding it to the hot oil, simply dunk into the bowl of batter and let excess drip off first.
- Cook until sweet potato is golden brown and crisp, 1-2 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate and immediately season with a pinch of salt.
- Turn off heat and, if necessary, remove any remaining fried bits from the oil with a slotted spoon. (Reserve oil in pan to cook chicken in next step.)
- Place panko in a shallow dish. Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko until fully coated on both sides.
-
Reheat oil in pan used for sweet potato over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until golden brown and cooked through, 2-4 minutes per side.
-
Transfer to a paper-towel-lined plate.
-
In a large bowl, toss together mixed greens, sesame dressing, a pinch of salt, and pepper until everything is evenly coated.
-
Fluff rice with a fork. Slice chicken crosswise.
-
Serve chicken katsu, katsu sauce, mayonnaise, ponzu sauce, rice, and salad family style so everyone can make their own plate. TIP: We enjoyed pairing katsu sauce and mayo with chicken, and the ponzu sauce with tempura! (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
