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Crispy Japanese Chicken Katsu Bowl

Tender chicken cutlets breaded in crunchy panko, fried to golden perfection, and served over steamed rice with savory tonkatsu sauce and creamy mayo.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch, Main Course
Cuisine: Japanese
Calories: 580
Ingredients Equipment Method

Ingredients
  

The Katsu
  • 1 lb chicken breast pounded thin
  • 1 cup Panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • vegetable oil for frying
The Bowl
  • 2 cups cooked white rice
  • 2 tbsp Tonkatsu sauce
  • 1 tbsp Japanese mayo
  • 1 tbsp chives finely chopped

Equipment

  • Heavy skillet or deep fryer
  • Meat mallet
  • Wire cooling rack
  • Squeeze bottles for sauce

Method
 

  1. Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper.
  2. Coat chicken in flour, then egg, then panko, pressing to adhere.
  3. Fry in 350°F oil for 3-4 minutes per side until golden brown.
  4. Rest on a wire rack for 2 minutes before slicing into strips.
  5. Place rice in bowls, top with sliced chicken, and drizzle with sauces and chives.