Chicken Katsu with Ginger Rice
by Sushmita thadhani
Ingredients
Directions
Ingredients
🍗 Serving – Serves 1 person
📝 Ingredients
- 1 cup all purpose flour
- 2 large eggs,lightly beaten
- 1 cup panko breadcrumbs
- 2 chicken cutlets(4 to 5 ounces each)
- Kosher salt and freshly ground pepper
- 1 ½ tablespoon vegetable oil,plus more for frying
- 2 cloves garlic,minced
- 1 teaspoon minced peeled ginger
- 2 heads baby bok choy(about 10 ounces),trimmed and chopped
- 2 cups cooked white rice, cooled
- Katsu sauce for serving
Directions
- Put the flour,eggs and breadcrumbs in 3 separate shallow bowls.
- Season the chicken with Salt and pepper,dredge each cutlet in the flour,dip in the egg,letting the excess drip off, then dredge in the breadcrumbs until evenly coated.
- Transfer to a plate Heat ¼ inch of vegetable oil in a large non-stick skillet over medium high heat
- Add the chicken and cook until golden brown and crisp,about 4 minutes.
- Flip and continue Cooking until golden on the other side,about 3 more minutes.
- Remove the chicken to a rack set on a baking sheet to drain, season with salt.
- Meanwhile,heat 1 ½ tablespoon vegetable oil in a another large non-stick skillet over high heat.
- Add the garlic and ginger,cook ,stirring until golden about 30 seconds.Add the bok choy season with salt and cook,stirring until the bok choy is wilted,about 1 minute.
- Add the rice and cook stirring until warmed through about 2 minutes. Stir in the scallions,season with salt Serve the chicken with rice and Katsu sauce.
