Description
This Japanese Katsu Bowl recipe features crispy, breaded chicken breasts fried to golden perfection and served over fluffy white or jasmine rice. Topped with flavorful tonkatsu sauce and fresh green onions, this dish offers a satisfying combination of textures and traditional Japanese flavors in a simple, home-cooked meal.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup vegetable oil (for frying)
To Serve
- 4 cups cooked white or jasmine rice
- ½ cup tonkatsu sauce
- 2 green onions, sliced for garnish
Instructions
- Prepare Chicken: Trim any excess fat from the chicken breasts and use a meat mallet or rolling pin to pound each breast to an even thickness for uniform cooking.
- Set Up Breading Stations: Arrange three shallow dishes: one with the all-purpose flour, another with the beaten eggs, and a third with the panko breadcrumbs to create your breading stations.
- Bread the Chicken: Dredge each chicken breast first in the flour, making sure it is lightly coated; then dip it into the beaten eggs to moisten; finally, press it into the panko breadcrumbs until well coated on all sides.
- Fry the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Carefully place each breaded chicken breast in the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side.
- Drain and Slice: Remove the chicken from the skillet and place on paper towels to drain excess oil. Once cooled slightly, slice the chicken breasts into strips for serving.
- Assemble the Bowls: Place cooked rice into serving bowls, top with the sliced chicken, drizzle generously with tonkatsu sauce, and garnish with sliced green onions for a fresh finish.
Notes
- For extra crispiness, refrigerate the breaded chicken for 15 minutes before frying.
- You can substitute chicken thighs for a juicier result.
- Tonkatsu sauce is a sweet and savory Japanese condiment available in Asian grocery stores or online.
- Ensure the oil temperature is medium-high to avoid greasy chicken.
- Leftover katsu can be refrigerated and reheated in a toaster oven to maintain crispness.
