Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy, golden-fried chicken breast cutlets served over fluffy jasmine or white rice, topped with tangy and savory tonkatsu sauce, and garnished with fresh green onions. This satisfying and flavorful dish combines crunchy textures with rich umami notes for a perfect weeknight dinner.
Ingredients
Scale
Chicken Katsu
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup vegetable oil (for frying)
To Serve
- 4 cups cooked white or jasmine rice
- ½ cup tonkatsu sauce
- 2 green onions, sliced for garnish
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts and pound them to an even thickness to ensure they cook uniformly.
- Set Up Breading Stations: Arrange three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs for coating the chicken.
- Bread the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
- Fry the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Fry each chicken breast for about 4-5 minutes on each side until golden brown and cooked through.
- Drain and Slice: Remove chicken from the skillet and drain excess oil on paper towels. Then slice the chicken breasts into strips.
- Assemble the Bowls: Serve the sliced chicken over warm cooked rice, drizzle with tonkatsu sauce, and garnish with sliced green onions for a fresh finish.
Notes
- For extra crispiness, ensure the chicken breasts are patted dry before breading.
- You can substitute chicken breasts with pork cutlets for a traditional tonkatsu experience.
- If you prefer less oil, consider shallow frying or oven-baking the breaded chicken at 400°F for 20 minutes, flipping halfway.
- Use jasmine rice for its fragrant aroma, which complements the sauce perfectly.
- Tonkatsu sauce can be found in Asian grocery stores or made at home by combining ketchup, Worcestershire sauce, soy sauce, and sugar.
