Crispy Chicken Katsu Bowls (Print-Friendly Version)
Great for casual dinners or spring nights, these crispy chicken katsu bowls come with fried chicken breasts, rice, shredded cabbage, cucumbers, and tangy tonkatsu sauce. Save & click.
# Ingredients You’ll Need:
→ Chicken and Coating
01 -
About 1 pound of skinless boneless chicken breasts, 2 pieces
02 -
1 cup of panko crumbs
03 -
1/2 cup regular flour
04 -
2 big eggs
05 -
A teaspoon of salt
06 -
Half a teaspoon of black pepper
07 -
Half a teaspoon garlic powder
08 -
Half a teaspoon onion powder
09 -
Optional quarter teaspoon cayenne pepper
10 -
1/4 cup vegetable oil for frying
→ Vegetables and Garnishes
11 -
2 cups of steamed white rice
12 -
1 cup cabbage shredded
13 -
Half a cup cucumber slices
14 -
A quarter cup green onions sliced
→ Sauces
15 -
1/4 cup tonkatsu sauce or your favorite dipping sauce
# How to Make It:
01 -
Put each chicken breast between plastic wrap sheets and gently pound so they’re about half an inch thick.
02 -
Make one dish with flour, salt, pepper, garlic and onion powders, plus the cayenne if you want some kick. Beat eggs in another bowl. Put the panko in a third container.
03 -
First coat the chicken in the flour mix and shake off what's extra. Dip it in the eggs, then press into the panko crumbs to cover well.
04 -
Warm up the oil in a large pan over medium heat. Cook the breaded chicken about 4 to 5 minutes on each side until golden and cooked through to 165°F. Drain on paper towels.
05 -
Scoop cooked rice into four bowls. On top, pile shredded cabbage, slices of cucumber, and chopped green onions.
# Extra Suggestions:
01 -
Make sure the chicken hits 165°F inside so it’s safe to eat.