Chicken Katsu

🥘 Ingredients

• bachan's original japanese barbecue sauce
  3 tbsp
• black pepper
  ¼ tsp
• butter
  1 tbsp
• carrots
  1 lb
• chicken cutlets
  4 pieces
• cooking oil
  3 tbsp
• garlic powder
  ½ tsp
• ginger
  1 in
• jasmine rice
  ⅔ cup
• panko breadcrumbs
  ½ cup
• salt
  ¼ tsp
• scallions
  2 stalks
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp

🍳 Cookware

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

1. 

   1

   chicken cutlets sour cream panko breadcrumbs carrots sesame seeds bachan's original japanese barbecue sauce scallions jasmine rice garlic powder ginger cooking oil black pepper salt butter

   chicken cutlets: 4 pieces, sour cream: 2 tbsp, panko breadcrumbs: ½ cup, carrots: 1 lb, sesame seeds: 1 tbsp, bachan's original japanese barbecue sauce: 3 tbsp, scallions: 2 stalks, jasmine rice: ⅔ cup, garlic powder: ½ tsp, ginger: 1 in, cooking oil: 3 tbsp, black pepper: ¼ tsp, salt: ¼ tsp, butter: 1 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce.
3. 

   3

   Toss carrots on a baking sheet with a drizzle of cooking oil, salt, and black pepper. Roast on top rack until tender ⏱️ 20 minutes .
4. 

   4

   While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add ginger and white parts of scallions; cook, stirring, until fragrant ⏱️ 1 minute .
5. 

   5

   Meanwhile, pat chicken cutlets dry with paper towels and place between plastic wrap. Pound with a meat mallet until about ½ inch thick.
6. 

   6

   Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil shimmers and a pinch of panko breadcrumbs sizzles, add coated chicken cutlets (discard remaining panko). Cook until golden ⏱️ 4 minutes per side.
7. 7

   Place bachan's original japanese barbecue sauce in a small bowl ; microwave until warmed through ⏱️ 30 seconds .