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Chicken Katsu with Rice and Coleslaw
Crispy chicken cutlets served with fluffy rice, creamy coleslaw, and a tangy Korean-style sauce.
⏱ 55 min🍽 2 servingsMedium
🍲 medium saucepan🍳 large skillet🥣 mixing bowls🔪 cutting board🔪 chef's knife🍽️ shallow bowls🥄 whisk🌡️ instant-read thermometer🍽️ plate🍴 fork🧁 measuring cups🥄 measuring spoons🧻 paper towels
Ingredients
Steps
- 1
Rinse the rice in the saucepan until the water looks less cloudy, then drain well.
💡 Rinsing removes surface starch so the cooked rice stays fluffy instead of gummy.
- 1
Rinse the rice in the saucepan until the water looks less cloudy, then drain well.
💡 Rinsing removes surface starch so the cooked rice stays fluffy instead of gummy.
- 2
Add 1.25 cups water to the rice. Bring to a boil, cover, and simmer on low for 15 minutes.
Storage
Allow leftovers to cool completely, then store the rice, chicken, slaw, and sauce in separate airtight containers in the fridge. (up to 3 days)
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