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Baked Chicken Katsu with Steamed Rice & Scallion-Cucumber-Apple Slaw
- 30 min
- 2–6 servings
- 689 kcal / serving
Cried crisp crust chicken served with fluffy jasmine rice and a bright scallion-cucumber-apple slaw. The bake-and-dredge method keeps weeknight prep simple while delivering a satisfying crunch.
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Ingredients
- ¾ lbchicken breasts, boneless skinless
- 1egg
- 1English cucumber
- 1 clovegarlic
- 1Granny Smith apple
- ½ small bunchgreen onions (scallions)
- ½ cupjasmine rice
- eggs
- English cucumbers
- Granny Smith apples
From the pantry: all-purpose flour, black pepper, brown sugar, honey, ketchup, panko bread crumbs, rice vinegar, salt, sesame seeds, toasted sesame oil, Worcestershire sauce
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · spatula · tongs · whisk or fork
Directions
- Prep the oven by heating to 425°F and line a baking sheet with aluminum foil.
- Rinse the jasmine rice in a colander until the water runs clear, then transfer to a small saucepan and cover with water. Bring to a boil, then lower the heat, cover, and simmer until the liquid is absorbed, about 15–18 minutes; keep covered off the heat for 5 minutes.
- Whisk the egg in a small bowl and set aside a plate with flour and another with breadcrumbs.
- Dry the chicken and cut each breast horizontally to form thin fillets. Season both sides with salt and pepper.
- Coat each fillet in flour, shake off excess, dip in the egg, let excess drip off, then press into the breadcrumbs to coat. Place on the prepared sheet.
- Bake the chicken for 12 minutes, then raise the oven to 450°F and continue baking until the crust is golden and the chicken is cooked through, 4–6 minutes more (watch to prevent burning).
- Meanwhile, mince the garlic and whisk it with the vinegar, oil, honey, and salt to make a dressing.
- Wash and dry the cucumber, apple, and green onions; slice cucumber into matchsticks and apple into thin sticks. Add to the dressing and toss with the chopped green onions.
- Slice the chicken into strips and mix together ketchup, Worcestershire sauce, sugar, and sesame seeds to form the katsu sauce.
- To serve, divide the rice, chicken strips, and slaw among bowls and drizzle with the katsu sauce.
Two tips
- Make the rice ahead and reheat in a covered bowl to save time.
- For a different bite, swap cucumber with the other English cucumber and use the same slaw dressing for a varying crunch.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 50 g
- Carbs
- 91 g
- Fat
- 13 g
- Fiber
- 6 g
- Sodium
- 357 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.