Crispy Chicken Katsu Bowl (Printable Version)
Golden-brown chicken atop steamed rice, drizzled with savory tonkatsu sauce and garnished with green onions.
# Ingredients Required:
→ Chicken
01 -
4 boneless, skinless chicken breasts (approximately 680 grams)
→ Breading
02 -
120 grams panko breadcrumbs
03 -
2 large eggs
04 -
120 grams all-purpose flour
→ Tonkatsu Sauce
05 -
60 milliliters low-sodium soy sauce
06 -
30 milliliters mirin or rice vinegar
07 -
25 grams brown sugar
08 -
15 milliliters water (approximate for sauce consistency)
→ Other
09 -
Vegetable oil for frying (enough for 0.6 cm depth)
10 -
960 grams cooked white or brown rice
11 -
Green onions and sesame seeds for garnish
# Guide to Cooking:
01 -
Place each chicken breast between plastic wrap and gently pound to an even thickness of about 1.3 cm to ensure uniform cooking.
02 -
Arrange three shallow bowls containing flour, whisked eggs, and panko breadcrumbs respectively. Dredge each chicken breast in flour, dip in egg wash, then coat thoroughly with panko breadcrumbs.
03 -
Pour vegetable oil into a skillet to reach approximately 0.6 cm depth and heat over medium heat until shimmering and reaching 175°C.
04 -
Carefully lay coated chicken breasts in hot oil and fry for 3-4 minutes per side until golden brown and crisp. Remove and drain excess oil on paper towels.
05 -
In a bowl, combine soy sauce, mirin or rice vinegar, brown sugar, and a splash of water. Stir until sugar is fully dissolved.
06 -
Divide warm cooked rice among bowls. Slice fried chicken and place on top. Drizzle with tonkatsu sauce and garnish with chopped green onions and sesame seeds.
# Extra Suggestions:
01 -
For a healthier alternative, bake breaded chicken at 200°C for 20-25 minutes until cooked through and golden brown. Adjust brown sugar in sauce as preferred. Serving with shredded cabbage enhances authenticity.