Description
A quick and delicious Japanese-inspired katsu bowl featuring crispy breaded chicken served over fluffy white rice and drizzled with savory tonkatsu sauce. Perfect for a satisfying meal in about 30 minutes.
Ingredients
Scale
Chicken Katsu
- 2 boneless skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
To Serve
- 2 cups cooked white rice
- 1/4 cup tonkatsu sauce
Instructions
- Prepare the oil and chicken: Preheat vegetable oil in a large skillet over medium heat until it is hot enough for frying but not smoking.
- Coat the chicken: Season the chicken breasts evenly with salt and pepper. Dredge each chicken breast first in the all-purpose flour, ensuring full coverage. Next, dip them into the beaten eggs, then coat thoroughly with panko breadcrumbs for a crispy texture.
- Fry the chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for about 4-5 minutes on each side or until the chicken is golden brown, cooked through, and crispy on the outside. Once cooked, remove from skillet and drain excess oil on paper towels.
- Slice and assemble: Slice the fried chicken breasts into strips. Arrange the sliced chicken neatly on top of bowls filled with cooked white rice.
- Finish and serve: Drizzle tonkatsu sauce generously over the chicken and rice. Serve immediately while warm to enjoy the best texture and flavor.
Notes
- Panko breadcrumbs give the chicken its signature light, crispy texture compared to regular breadcrumbs.
- Ensure the oil temperature is medium to avoid burning the breadcrumbs before the chicken cooks fully.
- Use freshly cooked rice for the best taste and texture in the bowl.
- Tonkatsu sauce can be found in Asian grocery stores or made at home using a blend of Worcestershire sauce, ketchup, soy sauce, and sugar.
- Leftover katsu is great for sandwiches or salads the next day.
