Crispy Chicken Katsu Bar with Pork Gyoza

🥘 Ingredients

• black pepper
  1 unit
• broccoli
  1 unit
• carrot
  1 unit
• chicken cutlets
  1 unit
• cooking oil
  1 unit
• cornstarch
  1 unit
• garlic powder
  1 unit
• jasmine rice
  1 unit
• katsu sauce
  1 unit
• mayonnaise
  1 unit
• panko breadcrumbs
  1 unit
• pork and shiitake gyoza dumplings
  1 unit
• salt
  1 unit
• sour cream
  1 unit
• sriracha
  1 unit
• sweet thai chili sauce
  1 unit

🍳 Cookware

• small pot
• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 unit, salt: 1 unit
3. 

   3

   In a large bowl , combine panko breadcrumbs and cornstarch .

   panko breadcrumbs: 1 unit, cornstarch: 1 unit
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, add chicken cutlets . 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.

   cooking oil: 1 unit, chicken cutlets: 1 unit
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 minutes .

   broccoli: 1 unit
6. 

   6

   Transfer chicken cutlets to a cutting board; slice crosswise.

   chicken cutlets
7. 7

   Arrange the sliced chicken, steamed broccoli , and roasted carrot on a large platter. Set out small bowls with mayonnaise , katsu sauce , sweet thai chili sauce , sriracha , and a mix of sour cream , garlic powder , and black pepper . Serve alongside pork and shiitake gyoza dumplings for dipping, mixing, and matching.

   broccoli, carrot: 1 unit, mayonnaise: 1 unit, katsu sauce: 1 unit, sweet thai chili sauce: 1 unit, sriracha: 1 unit, sour cream: 1 unit, garlic powder: 1 unit, black pepper: 1 unit, pork and shiitake gyoza dumplings: 1 unit