Culinary Collection

Honey-Ginger Chicken Katsu

with jasmine rice and mushrooms

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 1 fl. oz. Honey
  • 6 oz. Cremini Mushrooms
  • Info
    ½ oz. Crispy Fried Onions
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    0.609 fl. oz. Tamari Soy Sauce
  • Info
    ½ cup Panko Breadcrumbs
  • ¾ cup Jasmine Rice
  • 1 tsp. Chopped Ginger
  • 2 Green Onions
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
    894
  • Carbohydrates
    100g
  • Fat
    33g
  • Protein
    48g
  • Sodium
    1642mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Cook the Rice

    Mince garlic. 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.

  2. 2

    Prepare the Chicken

    Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ¼" thickness. Season both sides with a pinch of salt and pepper. Place panko on a plate or in a bowl. Place chicken on panko and dredge both sides, pressing gently to adhere.

  3. 3

    Roast the Mushrooms

    Quarter 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.

  4. 4

    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 pan 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.

  5. 5

    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, topping chicken with honey-ginger sauce and garnishing chicken with green portions of green onions. Bon appétit!

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