Description
Crispy Japanese Katsu Bowls are a delicious dinner made with golden panko breaded chicken, fluffy rice, crisp cabbage, fresh vegetables, and rich katsu sauce for a crunchy, satisfying Japanese inspired chicken bowl everyone will love.
Ingredients
2 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
3/4 cup neutral oil for frying
4 cups cooked white rice
2 cups shredded green cabbage
1 cup shredded carrots
1 cucumber, thinly sliced
1/2 cup katsu sauce
2 green onions, thinly sliced
1 teaspoon sesame seeds
Instructions
1. Slice the chicken breasts in half horizontally if needed, then pound them gently to an even thickness. Season both sides with salt and black pepper.
2. Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
3. Dredge each piece of chicken in flour, then egg, then panko, pressing lightly so the crumbs stick well.
4. Heat the oil in a large skillet over medium heat. Fry the chicken for 4 to 5 minutes per side until golden brown, crisp, and cooked through.
5. Transfer the cooked chicken to a wire rack or paper towel lined plate and let it rest for a few minutes.
6. Divide the warm rice among four bowls and arrange the shredded cabbage, carrots, and cucumber around the rice.
7. Slice the chicken into strips and place it on top of each bowl.
8. Drizzle with katsu sauce and finish with green onions and sesame seeds before serving.
Notes
Use chicken thighs instead of breasts if you want a juicier and slightly richer result.
Do not overcrowd the pan while frying or the coating can lose its crisp texture.
For the best bowl texture, keep the vegetables cold and the chicken hot until the moment you serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Frying
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 675
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg