Description
This Japanese Katsu Bowl recipe features crispy fried chicken cutlets served over steamed white rice with fresh shredded cabbage, carrots, and a savory homemade tonkatsu sauce. Ready in just 30 minutes, this comforting dish combines crunchy textures with sweet and tangy sauce, perfect for an easy yet flavorful weeknight meal.
Ingredients
Scale
Chicken Katsu
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or rice vinegar)
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
Bowl Toppings
- 2 cups cooked white rice
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1 green onion, sliced
- Optional: sesame seeds, pickled ginger
Instructions
- Prepare Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder until the sauce is smooth and well combined. Set aside for later use.
- Prepare Chicken: Season the chicken breasts evenly with salt and pepper. Dredge each chicken breast first in the all-purpose flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to ensure a crispy crust when fried.
- Fry Chicken Cutlets: Heat about 1/2 inch of oil in a skillet over medium-high heat. Carefully place the breaded chicken breasts into the hot oil and fry for 3 to 4 minutes on each side until they develop a golden brown crust and are cooked through internally.
- Rest and Slice Chicken: Remove the fried chicken cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil. Allow the cutlets to rest for 5 minutes to retain juiciness, then slice them into strips suitable for serving.
- Assemble Bowls: Divide the cooked white rice evenly into two serving bowls. Top each bowl with shredded green cabbage, shredded carrots, and sliced green onions for freshness and crunch.
- Serve: Arrange the sliced katsu chicken on top of the vegetable-topped rice. Drizzle generously with the prepared tonkatsu sauce. Optionally garnish with sesame seeds and pickled ginger to enhance flavor and presentation.
Notes
- For extra crispiness, double dip the chicken in the egg and panko breadcrumbs.
- Mirin can be substituted with rice vinegar but adds a milder sweetness if used.
- If you prefer, substitute chicken breasts with pork cutlets to make classic tonkatsu.
- Adjust the amount of sugar in the tonkatsu sauce to taste for a sweeter or tangier profile.
- Use a thermometer to maintain oil temperature around 350°F for perfect frying results.
