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Crispy Chicken Katsu Bowls Recipe

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★★★★★

4.9 from 113 reviews

Crispy Chicken Katsu Bowls combine tender breaded chicken cutlets with fresh vegetables and fluffy white rice, all drizzled with savory tonkatsu sauce for a delightful Japanese-inspired meal that’s quick and easy to prepare.

Ingredients

Scale

Chicken and Breading

  • 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

Bowls Ingredients

  • 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

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.
  2. Set up Breading Station: In a shallow dish, mix the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs ready for coating.
  3. Bread the Chicken: Dredge each chicken breast first in the seasoned flour mixture, shaking off any excess. Next, dip into the beaten eggs. Finally, coat thoroughly with panko breadcrumbs, pressing gently so they adhere well.
  4. Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken breasts. Fry them for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let drain on paper towels to remove excess oil.
  5. Assemble the Bowls: Divide the cooked white rice evenly among four serving bowls. Top each with shredded cabbage, sliced cucumbers, and chopped green onions.
  6. Add Chicken and Sauce: Slice the fried chicken katsu into strips and place over the rice and vegetables. Drizzle each bowl with tonkatsu sauce before serving for a rich, flavorful finish.

Notes

  • For extra crispiness, you can double coat the chicken by repeating the egg and panko step.
  • If you prefer a healthier option, bake the breaded chicken at 425°F for 20-25 minutes instead of frying.
  • Substitute the white rice with brown rice or cauliflower rice for a nutritious twist.
  • Tonkatsu sauce can be replaced with a mix of ketchup and Worcestershire sauce if unavailable.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F for perfect doneness.

Keywords: Chicken Katsu, Japanese Chicken, Crispy Chicken, Fried Chicken Cutlets, Tonkatsu Sauce, Rice Bowls, Easy Dinner, Comfort Food

Find it online: https://freshrecipehub.com/crispy-chicken-katsu-bowls-recipe/