Description
Crispy, golden panko-breaded chicken cutlets served over warm rice and topped with tangy tonkatsu sauce, this Japanese Katsu Bowl is a comforting and flavorful dish ideal for lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts, pounded thin
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil (canola or vegetable), for frying
- 2 cups cooked Japanese short-grain rice
- Optional: shredded cabbage, sesame seeds, green onion
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or sugar
- ½ tsp Dijon mustard
Instructions
- Pound the chicken breasts to about ½ inch thickness and season with salt and pepper.
- Set up three shallow bowls for flour, beaten eggs, and panko breadcrumbs. Dredge each chicken piece in flour, dip in egg, then coat with panko.
- Heat about an inch of oil in a frying pan to 350°F (175°C) and fry chicken for 3–4 minutes per side until golden and cooked through. Drain on a paper towel or wire rack.
- Mix ketchup, Worcestershire sauce, soy sauce, mirin or sugar, and Dijon mustard in a bowl to make tonkatsu sauce.
- Divide rice among serving bowls, slice the chicken and place on top. Drizzle with tonkatsu sauce and garnish as desired.
Notes
- For a lighter version, use an air fryer at 375°F for 12–15 minutes, flipping halfway through.
- Store cutlets, rice, and sauce separately to maintain texture.
- Add sriracha to the sauce for a spicy version.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg
