Japanese Chicken Katsu with Jasmine Rice and Sautéed Snap Peas

Name: Japanese Chicken Katsu with Jasmine Rice and Sautéed Snap Peas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1 cup all-purpose flour; 2 eggs (large, beaten); 2 cup panko breadcrumbs; 3 teaspoon salt (divided); 1.5 teaspoon black pepper (divided); 4 cup vegetable oil (for frying); 2 cup jasmine rice; 4 cup water; 1 pound snap peas; 2 tablespoon olive oil; 0.75 cup Katsu sauce (for serving)

Crispy chicken cutlets, coated in panko and fried until golden, served alongside fragrant jasmine rice and bright, tender sautéed snap peas.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy
Cost: $3.49/serving

Dietary

Nut-Free
Soy-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless)
1 cup all-purpose flour
2 eggs (large, beaten)
2 cup panko breadcrumbs
3 teaspoon salt (divided)
1.5 teaspoon black pepper (divided)
4 cup vegetable oil (for frying)
2 cup jasmine rice
4 cup water
1 pound snap peas
2 tablespoon olive oil
0.75 cup Katsu sauce (for serving)

Instructions

Cook the jasmine rice: In a medium saucepan, combine the 2 cups jasmine rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the chicken: Place the 1 1/2 pounds chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
Set up a dredging station: Place 1 cup all-purpose flour in a shallow dish, 2 beaten large eggs in a second shallow dish, and 2 cups panko breadcrumbs in a third shallow dish. Season the flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Season the panko with 1 teaspoon salt and 1/2 teaspoon black pepper.
Coat the chicken: Dip each chicken cutlet first in the seasoned flour, shaking off excess. Then dip in the beaten egg, allowing any excess to drip off. Finally, dredge in the seasoned panko breadcrumbs, pressing firmly to ensure a thick, even coating.
Fry the chicken: Heat 4 cups vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully add 1-2 chicken cutlets to the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove the chicken to a wire rack set over paper towels to drain excess oil.
Sauté the snap peas: While the chicken is frying, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Add the 1 pound snap peas and sauté for 3-5 minutes, until tender-crisp. Season with salt to taste.
Serve: Slice the chicken katsu into strips. Serve immediately with the jasmine rice and sautéed snap peas. Drizzle with Katsu sauce, if desired.

Notes

Leftover Katsu is best reheated in an air fryer or oven to retain crispiness. Enjoy with your favorite Katsu sauce.

Nutrition (per serving)

Calories: 620
Protein: 40.5 g
Carbohydrates: 50.8 g
Fat: 28.5 g
Fiber: 4.2 g
Sodium: 820 mg
Saturated Fat: 4.1 g
Sugar: 2.5 g
Cholesterol: 115 mg