Chicken Katsu, Macaroni and Rice - Create With Kendra

Ingredients

• Chicken Katsu: 3 Large Chicken Breasts 3 Cups Panko Bread Crumbs 2 Eggs 3 Tablespoons Garlic Powder 3 Teaspoons Salt 2 Cups Vegetable Oil
• 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
• 1 Cup Jasmine Rice
• 1 1/2 Cups Water, plus 4 Tablespoons
• 1 Teaspoon Salt
• 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
• 1/2 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