Description
Juicy, crispy panko-coated chicken served over fluffy rice and topped with a sweet-tangy tonkatsu sauce makes for a comforting and flavorful Japanese-inspired meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ cup vegetable oil (for frying)
- 2 cups cooked white rice
- ¼ cup tonkatsu sauce (store-bought or homemade)
- 2 tbsp Japanese mayo (optional)
- Chopped parsley or green onions for garnish
Instructions
- Pound the chicken to ½″ thickness and season both sides with salt, pepper, and garlic powder.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge chicken in flour, dip in egg, and coat thoroughly in panko.
- Heat vegetable oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Drain on a wire rack.
- Divide cooked rice into serving bowls. Slice the chicken and place on top of the rice.
- Drizzle with tonkatsu sauce and Japanese mayo if using. Garnish with parsley or green onions.
- Serve immediately while hot and crispy.
Notes
- Double coat the chicken for extra crispiness.
- Use an air fryer at 375 °F for a lighter version.
- Tofu or eggplant can be used as vegetarian substitutes.
- Store leftovers in the fridge and reheat in the oven or air fryer.
- Homemade tonkatsu sauce can be made with ketchup, soy sauce, Worcestershire, brown sugar, and rice vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 155mg