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- 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 cup cooked white rice (for serving) - 1/2 cup shredded cabbage (for garnish) - 1/4 cup sliced green onions (for garnish) - Tonkatsu sauce (for drizzling) - Vegetable oil (for frying) Start with the chicken. Use two boneless, skinless chicken breasts. Place each breast between plastic wrap. Pound them gently to 1/2 inch thick. This step makes the chicken tender and ready for cooking. Next, prepare your breading station. In one dish, mix the flour with salt, black pepper, garlic powder, and paprika. This blend gives the chicken great flavor. In another dish, beat the two eggs. In a third dish, pour in the panko breadcrumbs. While the chicken is cooking, consider garnishing your bowl. Use shredded cabbage for a fresh crunch. Green onions add color and a mild onion taste. Drizzle tonkatsu sauce over the top for a sweet and tangy finish. These garnishes make your crispy chicken katsu bowl look and taste amazing. {{ingredient_image_1}} To start, take your chicken breasts. Place each one between two sheets of plastic wrap. You want to pound them gently. Aim for an even thickness of about 1/2 inch. This ensures they cook evenly. Now, let’s set up the breading station. In one shallow dish, mix the all-purpose flour, salt, pepper, garlic powder, and paprika. In the second dish, beat the two eggs until combined. The third dish will hold the panko breadcrumbs. Take each chicken breast and dip it into the flour mix. Make sure it’s well-coated. Next, transfer it to the egg. Let the excess drip off. Now, coat it with panko breadcrumbs. Press gently so they stick well. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken. Fry each piece for about 4 to 5 minutes on each side. Look for a golden brown color. The internal temperature should reach 165°F (75°C). After cooking, remove the chicken from the skillet. Place it on a plate lined with paper towels. This helps absorb any extra oil. Let the chicken rest for a few minutes. Then, slice it into strips. Now, you’re ready to assemble your delicious bowls! To make your chicken katsu extra crispy, follow these steps. First, make sure to pound the chicken breasts evenly. This helps them cook evenly too. Use panko breadcrumbs for that perfect crunch. They are lighter and crispier than regular breadcrumbs. When frying, keep the oil at a steady medium heat. If the oil is too hot, the outside cooks too fast. If it's too cool, the chicken will soak up excess oil. Fry each piece for about 4-5 minutes per side. This gives a golden color and a nice crunch. Tonkatsu sauce adds a sweet and tangy kick to your dish. You can make it at home easily. Combine the following ingredients in a bowl: - 1/4 cup ketchup - 2 tablespoons soy sauce - 1 tablespoon Worcestershire sauce - 1 tablespoon sugar - A dash of garlic powder Mix them well until smooth. Taste it and adjust if you want it sweeter or tangier. Drizzle this sauce over your chicken katsu right before serving. It makes a big difference! If you have leftover chicken katsu, store it right. Place it in an airtight container. Keep it in the fridge for up to 3 days. To keep it crispy, try to avoid stacking pieces. If you want to reheat it, use an oven. This helps to keep its crunchiness. Set the oven to 375°F (190°C) and bake for about 10-15 minutes. Enjoy your tasty leftovers! Pro Tips Even Thickness: Ensure that the chicken breasts are pounded to an even thickness to promote even cooking and prevent dry edges. Press on Breadcrumbs: When coating the chicken with panko breadcrumbs, press down gently to ensure they adhere well for a crunchier texture. Oil Temperature: Test the oil temperature by dropping a crumb of bread into it; if it sizzles immediately, the oil is ready for frying. Rest the Chicken: Allow the fried chicken to rest on a paper towel after cooking to absorb excess oil, which helps maintain its crispiness. {{image_2}} You can make a tasty vegetarian katsu using eggplant or zucchini. Slice the vegetable into thick pieces. Bread them like chicken. Use panko, flour, and egg for the coating. Fry until golden and crispy. Serve on rice with the same toppings. This option is healthy and delicious. If you like heat, add spice to your katsu bowl. Mix sriracha or chili paste into your tonkatsu sauce. You can also sprinkle cayenne pepper or red pepper flakes into the breading. This adds a nice kick. Serve with a side of spicy pickles for extra flavor. For a fun twist, try a sushi-style katsu bowl. Use sushi rice instead of white rice. Add avocado, cucumber, and seaweed for garnish. Drizzle with soy sauce and wasabi for a unique flavor. This blend of textures and tastes makes for a delightful meal. After you make crispy chicken katsu bowls, let them cool down. Store the chicken and rice in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to separate the sauce from the chicken to avoid sogginess. If you want to save some for later, freeze the chicken katsu. Place it in a freezer bag, removing as much air as possible. It stays good for about three months. You can also freeze the cooked rice. Just make sure to cool it first before packing. To reheat the chicken katsu, use an oven. Preheat it to 375°F (190°C). Place the chicken on a baking sheet and warm it for about 10 minutes. This helps keep it crispy. For rice, you can microwave it. Add a splash of water to keep it moist while reheating. If you froze the chicken, thaw it in the fridge overnight before reheating. Enjoy your delicious meal again! Chicken Katsu is a popular Japanese dish. It features breaded and fried chicken. The chicken is usually boneless and skinless, making it tender. You coat it in flour, dip it in egg, and then cover it in panko breadcrumbs. This gives it a crispy texture. It’s often served with rice and a tangy sauce, like tonkatsu. To make Chicken Katsu sauce, mix the following ingredients: - 1/4 cup ketchup - 2 tablespoons Worcestershire sauce - 1 tablespoon soy sauce - 1 tablespoon sugar - 1 teaspoon Dijon mustard - A pinch of salt and pepper Combine all the ingredients in a bowl. Stir until smooth. Adjust the taste as needed. This sauce adds a sweet and savory flavor to your dish. Yes, you can bake Chicken Katsu. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet. Spray it lightly with cooking oil. Bake for about 20-25 minutes. Flip halfway through for even cooking. Ensure the chicken reaches an internal temperature of 165°F (75°C). Baked chicken katsu will be less oily but still tasty. In this post, we covered all you need for Chicken Katsu. We listed the ingredients and their measurements, and I shared how to prepare and cook them. You learned tips for crispiness and how to make sauce from scratch. I highlighted creative variations and provided storage tips. Chicken Katsu is fun to make and enjoy. Try the recipes and tips in your kitchen! You’ll impress friends and family with your skills.

Crispy Chicken Katsu Bowls

Delicious and crispy chicken katsu served over rice with fresh garnishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup cooked white rice
  • 1/2 cup shredded cabbage
  • 1/4 cup sliced green onions
  • to taste none Tonkatsu sauce
  • as needed none Vegetable oil

Instructions
 

  • Start by preparing the chicken breasts. Place each chicken breast between two pieces of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick.
  • Set up a breading station: In one shallow dish, place the all-purpose flour mixed with salt, pepper, garlic powder, and paprika. In the second dish, beat the eggs until fully combined. In the third dish, place the panko breadcrumbs.
  • Dip each chicken breast first in the flour mixture, making sure to coat it well, then transfer it to the egg before finally dredging it in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
  • In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken. Fry each chicken breast for about 4-5 minutes on each side until golden brown and crispy. Make sure the internal temperature reaches 165°F (75°C).
  • Once cooked, remove the chicken from the skillet and place on a paper towel-lined plate to absorb excess oil. Let it rest for a few minutes before slicing it into strips.
  • To assemble your bowls, scoop a serving of cooked rice into each bowl. Top with sliced chicken katsu, a handful of shredded cabbage, and garnish with sliced green onions.
  • Drizzle tonkatsu sauce generously over the chicken and serve immediately.

Notes

Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
Keyword chicken katsu, Japanese cuisine, rice bowl