Chicken Katsu
This is my husband’s FAVORITE meal!
A crispy well-seasoned chicken breast with fresh jasmine rice, garlic-ginger bok choy, and spicy mayo.
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Chicken Katsu
Makes 2 servings | Prep Time: 10 Minutes | Cook Time: 20 Minutes
PANKO CHICKEN:
• 2 boneless, skinless chicken breasts
• 2 tbsp arrowroot or all-purpose flour
• 1 egg
• 1/2 c unseasoned panko bread crumbs (whole wheat or gluten-free)
• salt
• pepper
• garlic powder
• onion powder
• neutral oil for pan frying
JASMINE RICE:
• 1 c jasmine rice, rinsed
• 1.25 c water
GINGER-GARLIC BOK CHOY:
• 2 cloves garlic, peeled and chopped
• 1-inch ginger, grated
• 1 tbsp sesame or coconut oil
• 3/4 lb bok choy
• 1 tbsp Tamari or soy sauce
SPICY MAYO:
• 1/2 c avocado mayo
• 1 tbsp gochujang or sriracha
MAKE THE RICE:
Rinse the rice until the water runs clear. Place rice and water in rice cooker and set to white rice.
Alternatively, make it in a small sauce pot. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes.When done, fluff with a fork, cover, and keep warm.
MAKE THE CHICKEN:
Pat the chicken dry with a paper towel; flatten with meat tenderizer if desired. Season generously with salt, pepper, garlic powder, and onion powder.
On separate plates, season the flour and panko with salt, pepper, garlic powder, and onion powder and spread in an even layer.
Crack the egg into another plate and add 1 tbsp of water. With a whisk or fork, lightly beat until just blended.
Working with 1 chicken breast at a time, dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the egg; let the excess drip off, then gently press the chicken into the panko, coating all sides.
In a large frying pan over medium heat, warm 3 to 4 tablespoons of neutral oil until hot but not smoking (avocado oil or ghee are great choices here). Working in batches if needed, add the chicken and cook, turning once, until golden brown, 2 to 3 minutes per side. Reduce the heat to low and continue cooking, turning once, until the chicken is firm and cooked through, 5 to 8 minutes per side. Transfer to a cutting board, and add more oil between batches if needed. Wipe out the pan.
MAKE THE BOK CHOY:
Finely chop or grate enough garlic and ginger to measure ½ teaspoon each.
Coarsely chop the bok choy, keeping the stems and leaves separate.
In the same pan used for the chicken, warm the sesame oil over medium heat. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the stems of the bok choy and cook until softened, 3-4 minutes. Add the leaves and cook until just wilted, 1 to 2 minutes. Remove from heat and stir in tamari or soy sauce.
MAKE THE SPICY MAYO:
In a small bowl, mix the mayo and gochujang or sriracha to make the spicy mayo. Add more gochujang for more spice.
SERVE, FINALLY:
Transfer the rice, chicken, and bok choy to individual plates and serve with the spicy mayo. If you have them, garnish with cilantro, green onions, and sesame seeds. ENJOY!!
Recipe Notes:
This meal has a lot of steps and ingredients, so I make enough for 3 separate meals. The chicken reheats in an air fryer well!
Alternatives for bok choy: tat soi, mustard greens, swiss chard, and baby bok choy.
