Classic Chicken Katsu Bowl

Classic Chicken Katsu Bowl

A beloved Japanese comfort food featuring crispy panko-breaded chicken cutlets served over steamed rice with a savory katsu sauce.

By RecipeBoss
Servings
2
Time Required
45 min

Ingredients

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2 pieces chicken breast
1.5 cups panko breadcrumbs
0.5 cup all-purpose flour
1 large egg
3 cups vegetable oil
2 cups cooked short-grain rice
0.5 cup katsu sauce
1 tsp salt
0.5 tsp black pepper

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Instructions

  1. 1

    Prepare the chicken: Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and black pepper.

  2. 2

    Set up breading stations: Place flour in one shallow dish, whisked egg in another, and panko breadcrumbs in a third.

  3. 3

    Dredge chicken: Coat each chicken breast first in flour, then dip in the egg, and finally press into the panko breadcrumbs, ensuring full coverage.

  4. 4

    Heat vegetable oil in a deep pot or Dutch oven to 350°F.

  5. 5

    Fry chicken: Carefully place breaded chicken into the hot oil and fry for 5-7 minutes per side, until golden brown and cooked through. Maintain oil temperature between 325°F and 350°F.

    5 min

  6. 6

    Drain chicken: Remove chicken from oil and place on a wire rack to drain excess oil. Let rest for 5 minutes.

    5 min

  7. 7

    Slice chicken: Cut the cooked chicken cutlets into strips.

  8. 8

    Assemble bowls: Divide cooked rice between two bowls. Top with sliced chicken katsu. Drizzle generously with katsu sauce.

  9. 9

    Serve immediately.

Perfect With

miso souppickled gingersesame seeds