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Chicken Katsu, Macaroni and Rice

Enhance your dining experience with this comprehensive guide to preparing Chicken Katsu with Macaroni Salad and Jasmine Rice. This meal serves 2 to 4 people and blends crispy chicken with creamy pasta and perfectly cooked rice, offering a feast that’s as delightful to the palate as it is to the eyes.


  • Chicken Katsu:
    • 3 Large Chicken Breasts
    • 3 Cups Panko Bread Crumbs
    • 2 Eggs
    • 3 Tablespoons Garlic Powder
    • 3 Teaspoons Salt
    • 2 Cups Vegetable Oil
  • Jasmine Rice:
    • 1 Cup Jasmine Rice
    • 1 1/2 Cups Water, plus 4 Tablespoons
    • 1 Teaspoon Salt
  • Macaroni Salad:
    • 1 (8 oz) Box Elbow Pasta (e.g., Banza Gluten-Free Chickpea Pasta)
    • 4 Stalks Celery, finely chopped
    • 1/3 Red Onion, finely chopped
    • 1/3 Cup Mayonnaise (e.g., Veganaise)
    • 2 Teaspoons Dried Dill
    • 1 Teaspoon Apple Cider Vinegar
    • 1 Tablespoon Dijon Mustard
    • Salt and Pepper, to taste
  • Katsu Sauce:
    • 1/2 Cup Ketchup
    • 2 Tablespoons Soy Sauce
    • 1 Tablespoon Brown Sugar
    • 1 1/2 Teaspoons Worcestershire Sauce
    • 1 Teaspoon Fresh Ginger, grated
    • 1 Garlic Clove, minced


  1. Prepare the Macaroni Salad:
    • Cook the elbow pasta according to the package instructions. Once cooked and drained, combine it in a large bowl with celery, onion, mayonnaise, vinegar, mustard, salt, and pepper. Refrigerate to chill.
  2. Cook the Jasmine Rice:
    • In a medium pot, bring 1 1/2 cups water to a boil. Add salt and butter. Once the butter has melted, stir in the rice and reduce to a simmer. Stir every five minutes, gradually adding water by the tablespoon until all water is absorbed and rice is tender—about 20 to 25 minutes. Let sit covered to achieve a silky texture.
  3. Prepare and Fry the Chicken:
    • Halve the chicken breasts horizontally to thin them out. Place under plastic wrap and gently flatten with a mallet.
    • Heat vegetable oil in a cast iron skillet to medium heat (375°F).
    • Set up a dredging station with beaten eggs in one bowl and a mixture of panko, garlic powder, and salt in another.
    • Dip each chicken piece first in egg, then in panko, ensuring thorough coating.
    • Fry each piece for about 1 to 2 minutes per side until golden and fully cooked. Refresh the panko mixture as needed.
  4. Make the Katsu Sauce:
    • Combine all sauce ingredients in a saucepan over medium heat and simmer for 5 minutes. Cool and set aside in the fridge.
  5. Serve:
    • Plate the crispy chicken with a side of macaroni salad and a scoop of jasmine rice. Drizzle with katsu sauce and garnish with optional toppings such as fresh parsley.

This Chicken Katsu meal is a perfect blend of textures and flavors, guaranteed to become a favorite in your culinary repertoire!

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