Description
A delicious and satisfying Japanese Katsu Bowl featuring crispy fried chicken cutlets served over steamed white rice, fresh vegetables, and a tangy homemade tonkatsu sauce. This recipe combines the crunch of panko-breaded chicken with vibrant garnishes and a rich, flavorful sauce for a perfect meal.
Ingredients
Scale
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Tonkatsu Sauce:
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin (a sweet rice wine)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
For the Bowls:
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup sliced cucumber
- 1/4 cup sliced radishes
- 1/4 cup sliced carrots
- 2 tablespoons chopped green onions
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken Katsu: Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness to ensure even cooking.
- Season the Chicken: Season both sides of the chicken breasts with salt and black pepper to enhance flavor.
- Set Up Breading Station: Arrange three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Chicken: Coat each chicken breast first in flour, shaking off any excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to create a crunchy coating.
- Heat Oil for Frying: Pour about 1/2 inch of vegetable oil into a frying pan and heat over medium-high heat until hot.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil and fry for about 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove and drain on paper towels.
- Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, mirin, Dijon mustard, and garlic powder until smooth and well combined. Set aside.
- Slice the Chicken: Cut the cooked chicken katsu into thin strips to prepare for serving.
- Assemble the Bowls: Divide the cooked white rice into serving bowls as the base layer. Top with shredded cabbage, sliced cucumber, radishes, and carrots.
- Add Chicken and Sauce: Place the sliced chicken katsu on top of the vegetables and rice, then drizzle generously with the prepared tonkatsu sauce.
- Garnish: Sprinkle chopped green onions and sesame seeds over the bowls for added flavor and presentation. Serve immediately and enjoy!
Notes
- To ensure the chicken cooks evenly, pounding it to uniform thickness is important.
- Use fresh panko breadcrumbs for the crispiest coating.
- Adjust the amount of sugar in the tonkatsu sauce to taste if you prefer it sweeter or tangier.
- If you want a lighter option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
- Serve the bowls immediately to maintain the crispiness of the chicken.
