Chicken Katsu

🥘 Ingredients

• Bachan's Original Japanese Barbecue Sauce
  3.5 oz
• black pepper
• butter
  2 tbsp
• carrot (on a diagonal into 1/2-inch-thick pieces)
  24 oz
• chicken cutlets
  24 oz
• cooking oil
  5 tbsp
• garlic powder
  2 tsp
• ginger
  1 thumb
• jasmine rice
  1.5 c
• panko breadcrumbs
  2 c
• salt
  2.667 tbsp
• scallions (separating whites from greens)
  2 unit
• sesame seeds
  1 tbsp
• sour cream
  3 tbsp

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot . Peel and mince or grate ginger . Trim and thinly slice scallions .

   carrot: 24 oz (on a diagonal into 1/2-inch-thick pieces), ginger: 1 thumb, scallions: 2 unit (separating whites from greens)
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender ⏱️ 25 minutes . Once roasted, carefully toss with sesame seeds .

   cooking oil: 4 tbsp, salt: 2.667 tbsp, black pepper, sesame seeds: 1 tbsp
3. 

   3

   While carrots roast, heat a cooking oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant ⏱️ 1 minute . Stir in jasmine rice , 3/4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, jasmine rice: 1.5 c
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about 1/2 inch thick. Place panko breadcrumbs , 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.

   chicken cutlets: 24 oz, panko breadcrumbs: 2 c, garlic powder: 2 tsp, sour cream: 3 tbsp
5. 

   5

   Heat a 1/4-inch layer of oil in a large 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.
6. 

   6

   Place Bachan's Original Japanese Barbecue Sauce in a small microwave-safe bowl; microwave until warmed through ⏱️ 30 seconds . Fluff rice with a fork; stir in butter and season with salt and pepper. Divide rice, pork, and carrots between plates. Drizzle pork with Bachan's Original Japanese Barbecue Sauce. Sprinkle with scallion greens and serve.

   Bachan's Original Japanese Barbecue Sauce: 3.5 oz, butter: 2 tbsp