Chicken katsu with bok choy and jade rice | Sunbasket
An easy-to-make riff on crispy chicken nuggets, these Japanese-style cutlets are served with jade rice and our (optional) spicy chile mayonnaise.
Ingredients
- 1 cup jade rice
- 4 chicken cutlets (about ¼ pound each)
- 2 tablespoons all-purpose flour
- 1 cup whole wheat panko
- 1 pasture-raised organic egg
- 1 or 2 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- 3 or 4 heads baby bok choy
- 3 or 4 sprigs fresh cilantro
- 1½ teaspoons sesame oil
- Sunbasket spicy chile mayo (paleo mayo - gochujang)
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