Name: Crispy Chicken Katsu Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless skinless chicken breasts (about 1 pound total); 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional); 1/4 cup vegetable oil for frying; 2 cups cooked white rice; 1 cup shredded cabbage; 1/2 cup sliced cucumbers; 1/4 cup sliced green onions; 1/4 cup tonkatsu sauce or your favorite dipping sauce

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Introduction

Crispy Chicken Katsu Bowls are a delightful blend of crunchy, juicy chicken served over a bed of fluffy rice and fresh vegetables. This easy-to-make dish brings the flavors of Japanese comfort food right to your table, perfect for a satisfying weeknight meal.

A white bowl filled with a base layer of white rice that has a soft and slightly sticky texture. On top of the rice, there is a layer of crispy golden-brown breaded chicken slices that show the juicy white inside, drizzled with a thick, glossy dark brown sauce. Around the chicken, there are small bright green chopped scallions sprinkled along with toasted sesame seeds. At the back edge inside the bowl, there are slices of fresh, light green avocado and more chopped scallions. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1 pound total)
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/4 cup vegetable oil for frying
2 cups cooked white rice
1 cup shredded cabbage
1/2 cup sliced cucumbers
1/4 cup sliced green onions
1/4 cup tonkatsu sauce or your favorite dipping sauce

Instructions

Step 1: Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Step 2: Prepare a breading station with three shallow dishes: in the first, combine flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper; in the second, beat the eggs; in the third, place the panko breadcrumbs.
Step 3: Dredge each chicken breast in the flour mixture, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko, pressing gently to adhere.
Step 4: Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken. Fry 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C).
Step 5: Remove chicken from the skillet and drain on paper towels to remove excess oil.
Step 6: Divide cooked rice among four bowls. Top with shredded cabbage, sliced cucumbers, and green onions.
Step 7: Slice the crispy chicken katsu into strips and place on top of the rice and vegetables. Drizzle with tonkatsu sauce before serving.

Tips & Variations

For extra flavor, marinate the chicken briefly in a mixture of soy sauce and ginger before breading.
Swap white rice for brown rice or cauliflower rice for a healthier option.
Add pickled vegetables like daikon or carrots to the bowls for a tangy contrast.
Use your favorite dipping sauce if you don’t have tonkatsu sauce available; a simple mix of ketchup and Worcestershire sauce works well.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness. Rice and vegetables can be stored separately for best texture. Avoid microwaving chicken directly to keep it from becoming soggy.

How to Serve

A white bowl filled with a base layer of soft white rice, topped with golden brown crispy fried chicken slices arranged in a neat row. Dark, shiny sauce is drizzled over the chicken, with white sesame seeds sprinkled on top. Around the chicken, there are bright green chopped spring onions and a few green avocado slices. The bowl sits on a white marbled surface, showing the textures and colors clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They are juicier but may require slightly longer cooking time. Adjust accordingly to reach a safe internal temperature.

How do I make tonkatsu sauce at home?

Tonkatsu sauce can be made by mixing ketchup, Worcestershire sauce, soy sauce, and a bit of sugar. There are many simple recipes online to customize it to your taste.