Japanese Chicken Katsu

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of chicken (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Spoon 1/2 of the sour cream (c) on top of the chicken and use a spoon to spread the sour cream evenly, then flip over and spoon the rest of the sour cream on the other side. Let the chicken marinate while you prepare the curry.
4. Heat a medium saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Add the sweet potato and carrot (d) to the pot. Season with a pinch of salt and pepper. Cook for 1 minute. Then pour the japanese curry (e) into the pot. Bring the mixture up to a simmer, stirring occasionally. Once simmering, turn the heat down to low to maintain a simmer until the chicken and rice are ready.
5. Pour 1/2 of the panko (f) on one side of the chicken. Use your hands to spread it around and press it down very firmly so that it stays on the chicken. Flip the chicken over and pour the remaining crust on top, again spreading it evenly and firmly pressing the crust down.
6. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add enough oil so that the bottom of the pan is coated plus a little extra. Place the panko crusted chicken into the skillet. Sear for 2-3 minutes. Use a spatula to gently check if the crust has adhered to the chicken and it is ready to flip over. Then sear the other side for 2-3 minutes. After searing, transfer the chicken to a baking tray lined with foil. Bake in your 425 degree oven for 7 minutes.
7. When the rice is ready, taste and if it is cooked to your preferred consistency, remove from the heat. When the chicken is ready, place on a cutting board to rest.
8. Spoon the rice on to your serving plates. Spoon the japanese curry over the rice. Slice the chicken and place on top.