Crispy Chicken Katsu Bowls (Recipe for Printing)
Perfect for spring or casual dinners, these crispy chicken katsu bowls feature fried chicken breasts, rice, shredded cabbage, cucumbers, and tangy tonkatsu sauce. Save & click.
# What You Need:
→ Chicken and Coating
01 -
2 boneless skinless chicken breasts (about 1 pound)
02 -
1 cup panko breadcrumbs
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
1/4 cup vegetable oil for frying
→ Vegetables and Garnishes
11 -
2 cups cooked white rice
12 -
1 cup shredded cabbage
13 -
1/2 cup sliced cucumbers
14 -
1/4 cup sliced green onions
→ Sauces
15 -
1/4 cup tonkatsu sauce or preferred dipping sauce
# How to Make It:
01 -
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of approximately 1/2 inch.
02 -
In one shallow dish, combine flour, salt, pepper, garlic powder, onion powder, and cayenne pepper. In a second dish, beat the eggs. Place panko breadcrumbs in a third dish.
03 -
Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 -
Heat vegetable oil in a large skillet over medium heat. Add breaded chicken breasts and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and drain on paper towels.
05 -
Divide cooked rice among four bowls. Top each with shredded cabbage, sliced cucumbers, and chopped green onions.
# Extra Tips:
01 -
Ensure the internal temperature of the chicken reaches 165°F for safe consumption.