All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Chicken katsu comes to us from Japan, land of the Rising Sun and the most delicious cuisines (in your humble description writer's humble opinion, of course). But the amazing Japanese dishes go beyond just sushi and ramen. Here, it's the Japanese take on fried chicken, crisp and delightful like fried chicken 'round the world. The chicken is topped with a delicate ginger-honey sauce, which will have you throwing your old BBQ sauces in the trash. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Bring a small pot with rice, garlic, soy sauce, a pinch of salt, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Stir in white portions of green onions. Cover and set aside.
While rice cooks, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ¼" thickness. Remove plastic wrap. Season both sides with a pinch of salt and pepper.
Place panko on a plate or in a bowl. Place chicken on panko and flip until coated, pressing gently to adhere.
Roast the Mushrooms
Place mushrooms on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender, 10-12 minutes.
While mushrooms roast, cook chicken.
Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil.
Carefully, add chicken to hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Transfer chicken to towel-lined plate.
Make Sauce and Finish Dish
Combine honey and ginger in a mixing bowl until ginger is dissolved.
Plate dish as pictured on front of card, garnishing rice with crispy onions and topping chicken with honey-ginger sauce and green portions of green onions. Bon appétit!
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