Classic Chicken Katsu Bowl

Ingredients

• 2 chicken breast(paid link)
• 1 ½ cups panko breadcrumbs(paid link)
• ½ cup all-purpose flour(paid link)
• 1 large egg(paid link)
• 3 cups vegetable oil(paid link)
• 2 cups cooked short-grain rice(paid link)
• ½ cup katsu sauce(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

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