Crispy Chicken Katsu Bar with Pork Gyoza

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  1 lb
• carrot
  18 oz
• chicken cutlets
  20 oz
• cooking oil
  8 tsp
• cornstarch
  2 tbsp
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• katsu sauce
  1/2 c
• mayonnaise
  1/2 c
• panko breadcrumbs
  1 c
• paper towels
• plastic wrap
• pork & shiitake gyoza dumplings
  2 piece
• salt
  1 tsp
• sour cream
  3 tbsp
• sriracha
  2 tsp
• sweet Thai chili sauce
  4 oz
• water
  1¼ cup

🍳 Cookware

• baking sheet
• small pot
• shallow dish
• meat mallet
• rolling pin
• large pan
• large microwave-safe bowl
• cutting board

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes . TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   carrot: 18 oz, cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup
3. 

   3

   In a shallow dish , combine panko breadcrumbs and cornstarch . Pat chicken cutlets dry with paper towels ; place between two large pieces of plastic wrap . Pound with a meat mallet or rolling pin until about ½ inch thick. Season all over with garlic powder , salt, and pepper. Brush chicken all over with sour cream . Working one piece at a time, press chicken into panko mixture until fully coated on both sides.

   panko breadcrumbs: 1 c, cornstarch: 2 tbsp, chicken cutlets: 20 oz, paper towels, plastic wrap, garlic powder: 2 tsp, sour cream: 3 tbsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. Transfer to a paper-towel-lined plate and immediately season with salt.

   cooking oil: 2 tbsp
5. 

   5

   Meanwhile, cut broccoli into bite-size pieces if necessary; place in a large microwave-safe bowl . Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 3-4 minutes. Carefully remove plastic wrap (watch out for steam!); season with salt and pepper.

   broccoli: 1 lb
6. 

   6

   Transfer chicken to a cutting board ; slice crosswise. Serve chicken, carrots, rice, broccoli, mayonnaise , sweet Thai chili sauce , sriracha , katsu sauce , and pork & shiitake gyoza dumplings family style so everyone can build their own plate. TIP: Mix and match sauces to create your own custom dipper! (Don’t forget to serve with any extra items you may have ordered to build out your meal!)

   mayonnaise: 1/2 c, sweet Thai chili sauce: 4 oz, sriracha: 2 tsp, katsu sauce: 1/2 c, pork & shiitake gyoza dumplings: 2 piece