Description
Enjoy crispy breaded chicken served over steamed rice and topped with savory, tangy tonkatsu sauce. This Japanese katsu bowl recipe is easy to make and perfect for a flavorful weeknight meal.
Ingredients
For the Chicken Katsu:
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
For the Tonkatsu Sauce:
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin (optional)
1 tsp sugar
For Serving:
Steamed white rice
Shredded cabbage or mixed greens
Sliced green onions (optional)
Sesame seeds (optional)
Instructions
- Prepare the Chicken: Season chicken breasts with salt and pepper.
- Coat the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip into beaten egg, then coat evenly with panko breadcrumbs.
- Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until smooth.
- Assemble the Bowls: Place steamed rice in serving bowls, top with shredded cabbage or greens, then slice the fried chicken and arrange on top. Drizzle generously with tonkatsu sauce. Garnish with sliced green onions and sesame seeds if desired.
Notes
- You can substitute chicken with tofu for variation.
- For a healthier option, bake the breaded chicken in the oven at 400°F (200°C) for 20-25 minutes instead of frying.
- Serve with pickled vegetables or miso soup for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
