Description
This recipe for Crispy Japanese Katsu Bowls results in a comforting and delicious meal. Golden-brown chicken cutlets are served over a bed of fluffy rice and drizzled with a savory sauce, creating a delightful combination of textures and flavors. It’s an easy-to-make dish that’s perfect for a weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 3 cups cooked short-grain rice
- 2 tablespoons Japanese mayo (or regular mayo)
- Fresh parsley or green onions, chopped
Instructions
- Slice chicken breasts in half horizontally to create four thinner cutlets. Season both sides with salt and pepper.
- Set up three shallow dishes: flour in the first, beaten egg in the second, and panko breadcrumbs in the third. Dredge chicken in flour, then egg, then panko.
- Heat 1/2 inch oil in a skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
- In a bowl, whisk ketchup, Worcestershire sauce, soy sauce, and sugar until smooth.
- Slice katsu into strips. Divide rice among four bowls and top with chicken.
- Drizzle with Tonkatsu sauce and Japanese mayo. Sprinkle with parsley or green onions before serving.
Notes
For a lighter version, bake or air-fry the katsu. Leftovers can be refrigerated up to 3-4 days and reheated in an oven or air fryer for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 10g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: katsu, chicken, Japanese, rice bowls, crispy