Chicken Katsu with Roasted Green Beans & Ginger Rice

Crispy chicken may just be the world’s most beloved food. True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried to light and crunchy perfection. On the side is a classic katsu dipping sauce plus tender roasted green beans and ginger-scented rice. The results, unsurprisingly, are impressively tasty (and crispy as all get-out).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drizzle oil in sm. pot over med.-high. Add ginger; cook (1-2 min.), stirring, until fragrant. Stir in rice & 1/2C water; bring to boil, cover & reduce heat to low. Cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 2

While rice cooks, toss green beans on baking sheet with drizzle of oil; season with salt & pepper. Adjust rack to top position; roast (12-15 min .) on top rack until green beans are browned & tender.

Step 3

Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap & pound to ½” thick. Season all over with garlic powder, salt, & pepper.

Step 4

On shallow dish, combine panko, cornstarch, & ½ tsp salt. Working one piece of chicken at a time, brush thin layer of sour cream onto both sides of chicken & press chicken into panko mixture, coating all over.

Step 5

Heat 1⁄3” oil in lg., pan over med.-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add chicken. Cook (2-3 min. per side) until panko is golden brown & chicken is cooked through. Transfer to paper-towel-lined plate.

Step 6

Microwave katsu sauce in sm. bowl (20 sec.) until warm.

Step 7

Fluff rice with fork; stir in 1T butter; season with salt & pepper.

Step 8

Divide rice, chicken, & green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken & green beans sesame seeds & serve.

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