[SIDE ADD PORK GYOZA] BYOP Chicken Katsu Bar with Rice & Customizable Firecracker Sauce (3P)

🥘 Ingredients

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

🍳 Cookware

• baking sheet

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 to ⏱️ 25 minutes . TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can getstarted on them now!

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

   2

   Meanwhile, in a small pot, combine jasmine rice , water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 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 mallet or rolling them 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 the pan until fully coated on both sides.

   panko breadcrumbs: 1 c, cornstarch: 2 tbsp, chicken cutlets: 24 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, heavy-bottomed pan over medium-tall h. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken thighs. Cook until crust is golden brown and chicken is cooked through, ⏱️ 4 minutes to ⏱️ 6 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, chicken
5. 

   5

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

   broccoli: 1 lb, plastic wrap
6. 

   6

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

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