Crispy Chicken Katsu Bar with Pork Gyoza

Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

In a shallow dish, combine panko and cornstarch.

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick.

Season all over with garlic powder, salt, and pepper. Brush chicken all over with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated on both sides.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed 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 crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.

Transfer to a paper-towel-lined plate and immediately season with salt.

Meanwhile, cut broccoli into bite-size pieces if necessary; place in a large microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes.

Carefully remove plastic wrap (watch out for steam!); season with salt and pepper.