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Crispy chicken katsu sliced and covered in hot sauce on a bed of white rice with a fresh lime wedge on a black square plate on a dark wooden background.

Chicken Katsu

furikake-dusted rice, ginger cabbage slaw

STARS

Give chicken the katsu treatment—coat chicken breasts in panko and fry it to keep the meat tender and moist. Then, add katsu sauce for a sweet zing, and a furikake-dusted serving of rice comes to absorb every drop of flavor. Enjoy the ginger cabbage slaw on the side or mix it all together!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Chicken Katsu

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • Canola oil for frying
  • 2 cups white rice
  • ½ cup ketchup
  • 2 tablespoons worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 4 tablespoons furikake
  • 2 green onions, sliced thinly

Ginger Cabbage Slaw

  • 2 tablespoons white miso
  • ½ cup mayonnaise
  • 1 tablespoon white sugar 
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons white sesame seeds 
  • Salt and pepper, to taste
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 green onions, sliced thinly
  • 1 cup matchstick cut carrots
  • 4 tablespoons pickled ginger, roughly chopped
Directions
1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack and finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
5
Place the rice, a pinch of salt, and 4 cups of water in a saucepan. Bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. 
6
To make the katsu sauce, whisk together the ketchup, worcestershire, soy sauce, mustard and garlic powder in a small bowl. 
7
For the slaw, in a large bowl, whisk together the miso, mayonnaise, sugar, vinegar, sesame seeds, and as much water as necessary to reach a thin, pourable consistency. Season with salt and pepper. Fold in the cabbage, green onions, carrots, and pickled ginger.
8
To serve, divide the rice between bowls. Top with chicken katsu, drizzle with katsu sauce, and sprinkle with furikake and sliced green onions. Serve with slaw on the side. 

Chicken Katsu

furikake-dusted rice, ginger cabbage slaw

STARS

Give chicken the katsu treatment—coat chicken breasts in panko and fry it to keep the meat tender and moist. Then, add katsu sauce for a sweet zing, and a furikake-dusted serving of rice comes to absorb every drop of flavor. Enjoy the ginger cabbage slaw on the side or mix it all together!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken Katsu

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • Canola oil for frying
  • 2 cups white rice
  • ½ cup ketchup
  • 2 tablespoons worcestershire
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 4 tablespoons furikake
  • 2 green onions, sliced thinly

Ginger Cabbage Slaw

  • 2 tablespoons white miso
  • ½ cup mayonnaise
  • 1 tablespoon white sugar 
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons white sesame seeds 
  • Salt and pepper, to taste
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 green onions, sliced thinly
  • 1 cup matchstick cut carrots
  • 4 tablespoons pickled ginger, roughly chopped

Directions

1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack and finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
5
Place the rice, a pinch of salt, and 4 cups of water in a saucepan. Bring to a simmer, cover, and cook until the grains are tender, about 20 minutes. 
6
To make the katsu sauce, whisk together the ketchup, worcestershire, soy sauce, mustard and garlic powder in a small bowl. 
7
For the slaw, in a large bowl, whisk together the miso, mayonnaise, sugar, vinegar, sesame seeds, and as much water as necessary to reach a thin, pourable consistency. Season with salt and pepper. Fold in the cabbage, green onions, carrots, and pickled ginger.
8
To serve, divide the rice between bowls. Top with chicken katsu, drizzle with katsu sauce, and sprinkle with furikake and sliced green onions. Serve with slaw on the side.