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

🥘 Ingredients

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

🍳 Cookware

• oven
• small pot
• shallow dish
• large pan
• large microwave-safe bowl
• cutting board
• baking sheet
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F using oven . 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, ⏱️ 20 minutes .

   jasmine rice: 1 unit
3. 

   3

   In a shallow dish , 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, ⏱️ 6 minutes per side. Fry in batches if necessary; lower heat if chicken begins to brown too quickly.

   cooking oil: 2 unit, chicken cutlets: 1 unit
5. 

   5

   Meanwhile, cut broccoli into bite-size pieces if necessary and place in a large microwave-safe bowl . Cover tightly with plastic wrap and poke a few holes. Microwave until tender, ⏱️ 4 minutes .

   broccoli: 1 unit
6. 

   6

   Transfer chicken to a cutting board and slice crosswise.
7. 7

   Meanwhile, toss carrot with a drizzle of oil, garlic powder , salt , and black pepper . Roast on a baking sheet until tender, ⏱️ 15 minutes .

   carrot: 1 unit, garlic powder: 1 unit, salt: 1 unit, black pepper: 1 unit
8. 8

   In a small bowl , mix mayonnaise , sweet thai chili sauce , and sriracha to make the firecracker sauce. Heat pork & shiitake gyoza dumplings according to package directions.

   mayonnaise: 1 unit, sweet thai chili sauce: 1 unit, sriracha: 1 unit, pork & shiitake gyoza dumplings: 1 unit
9. 9

   Arrange all components on a serving platter. Serve with katsu sauce , sour cream , and the firecracker sauce for dipping and drizzling.

   katsu sauce: 1 unit, sour cream: 1 unit