Japanese Katsu Bowls Tonkatsu (Recipe for Printing)
Enjoy crispy chicken katsu layered over warm rice and drizzled with tangy tonkatsu sauce—perfect for comforting dinners or a unique summer meal. Save & click.
# What You Need:
→ Main Components
01 -
4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 -
1 cup panko breadcrumbs
03 -
2 large eggs
04 -
1 cup all-purpose flour
05 -
Vegetable oil for frying
06 -
4 cups cooked white rice or brown rice
→ Tonkatsu Sauce
07 -
4 tablespoons low-sodium soy sauce
08 -
2 tablespoons mirin or rice vinegar
09 -
2 tablespoons brown sugar
10 -
2 tablespoons water
→ Garnish
11 -
Sliced green onions, for serving
12 -
Toasted sesame seeds, for serving
# How to Make It:
01 -
Place each chicken breast between sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
02 -
Arrange three shallow bowls: one with the flour, one with whisked eggs, and one with panko breadcrumbs.
03 -
Dredge each chicken breast in flour, dip in egg, and coat thoroughly with panko, pressing gently for adhesion.
04 -
Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium until shimmering, reaching 350°F.
05 -
Add coated chicken to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and cooked through.
06 -
Transfer fried chicken to a paper towel-lined plate to drain briefly, then slice crosswise into strips.
07 -
In a small bowl, whisk together soy sauce, mirin or rice vinegar, brown sugar, and water until sugar dissolves.
08 -
Spoon warm cooked rice into bowls, top with sliced chicken, drizzle with homemade tonkatsu sauce, and garnish with green onions and sesame seeds.
# Extra Tips:
01 -
For extra crispiness, ensure the oil is at the correct temperature before frying and avoid overcrowding the pan.