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To make a tasty chicken katsu bowl, gather these items: - 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - ½ cup all-purpose flour - 2 large eggs - 1 teaspoon salt - ½ teaspoon black pepper - Oil for frying (vegetable or canola) - 2 cups cooked white rice - 1 cup shredded cabbage - ½ cup sliced carrots - ¼ cup sliced green onions - 2 tablespoons Katsu sauce (store-bought or homemade) - Sesame seeds for garnish These ingredients come together to create a crunchy and satisfying meal. The chicken provides protein, while the rice and veggies add balance. You will need some tools to make this dish: - Large skillet - Meat mallet or rolling pin - Three shallow dishes - Tongs - Paper towels - Serving bowls Having the right equipment makes cooking easier. It also helps you achieve that perfect crunch on your katsu. If you want to make your katsu sauce, use these ingredients: - ¼ cup ketchup - 2 tablespoons soy sauce - 1 tablespoon sugar - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard Mix these together for a sweet and tangy sauce. It pairs perfectly with the crunchy chicken and fresh veggies. Making your sauce adds a personal touch to your katsu bowl. {{ingredient_image_1}} Start by tenderizing the chicken breasts. Place each breast in a plastic bag. Use a meat mallet to pound them to an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay juicy. Next, set up your breading station. Use three shallow dishes for this. In the first dish, add ½ cup of all-purpose flour. In the second dish, whisk 2 large eggs. In the third dish, place 1 cup of panko breadcrumbs. Season the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. This adds flavor to your katsu. Now, it’s time to cook the chicken. First, dredge each chicken breast in the seasoned flour. Make sure to coat it evenly. Then, dip the floured chicken into the beaten eggs. Let any excess egg drip off. Finally, coat the chicken in panko breadcrumbs. Press gently to make sure the crumbs stick. Heat about 1/2 inch of oil in a large skillet over medium-high heat. You want the oil to be hot, around 350°F. Carefully add the breaded chicken to the skillet. Fry for about 4-5 minutes on each side. Look for a golden brown color. Check that the internal temperature reaches 165°F to ensure it’s cooked through. Once done, remove the chicken and let it drain on paper towels. While the chicken cooks, prepare your serving bowl. Start with a scoop of cooked white rice at the bottom. On one side of the bowl, add shredded cabbage and sliced carrots. Slice the cooked chicken katsu into strips. Arrange these strips on top of the rice. Drizzle 2 tablespoons of Katsu sauce over the chicken. Finish with sliced green onions and a sprinkle of sesame seeds. Enjoy the mix of crunchy katsu, fresh veggies, and warm rice! To get that crispy crust, use panko breadcrumbs. They are light and airy, giving your katsu a great crunch. Make sure to press the breadcrumbs onto the chicken. This step helps them stick better. Fry the chicken in hot oil, about 350°F. Hot oil seals the crust quickly, keeping moisture inside. Fry each piece for 4-5 minutes on both sides. Look for a golden brown color. This color signals perfect crunchiness. For frying katsu, I recommend vegetable or canola oil. Both oils have a high smoke point. This means they can handle the heat without burning. They also have a mild flavor. This lets the taste of the katsu shine through. Fill your skillet with about half an inch of oil. This depth allows the chicken to fry evenly on all sides. Presentation is key to a great meal. Start by adding a scoop of white rice at the bottom of your bowl. Place the shredded cabbage and sliced carrots on one side. This adds color and freshness. Slice the cooked chicken katsu into strips and place them on top. Drizzle Katsu sauce over the chicken for a nice finish. Finally, sprinkle sesame seeds and sliced green onions for a pop of flavor. Serve it right away to enjoy the hot and crunchy katsu! Pro Tips Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Double-Dip for Extra Crunch: For an even crunchier coating, consider dipping the chicken in the egg mixture a second time after the first panko coating. Rest the Chicken: Allow the fried chicken to rest on paper towels for a few minutes before slicing to help retain moisture. Customize Your Bowl: Feel free to add other toppings like avocado, pickled ginger, or radishes for extra flavor and nutrition. {{image_2}} To make a pork katsu bowl, swap chicken for pork. Use boneless pork chops instead of chicken breasts. Follow the same steps to bread and fry the pork. The flavor will be richer, and the texture will still be crunchy. Serve it with cooked white rice, shredded cabbage, and katsu sauce. This version is just as delicious and filling. For a tofu katsu bowl, use firm or extra-firm tofu. Start by pressing the tofu to remove excess moisture. Slice the tofu into thick pieces. Use the same breading steps: flour, egg, and panko. Fry the tofu until golden brown. This option is perfect for those who prefer plant-based meals. Serve it with rice, veggies, and katsu sauce for a tasty meal. You can make katsu bowls vegetarian or vegan by using various ingredients. Instead of chicken or pork, try eggplant or zucchini. Cut these vegetables into thick slices. Breading and frying them follow the same steps. For a completely vegan option, use plant-based milk instead of eggs. These variations keep the crunch and flavor while being friendly for different diets. Enjoy the same vibrant rice and veggie mix with these katsu bowls. To store leftover katsu, first let it cool down. Place the chicken in an airtight container. If you have extra rice or veggies, store them in separate containers. This keeps everything fresh. Make sure to use the leftovers within three days for the best taste. To reheat katsu and keep it crispy, use an oven. Preheat your oven to 375°F (190°C). Place the katsu on a baking sheet. Heat for about 10-12 minutes. This method helps restore the crunch. You can also use an air fryer for about 5-7 minutes at 350°F (175°C) for a quick option. Cooked chicken katsu lasts about three days in the fridge. Cooked rice can last up to four days. Fresh veggies, like cabbage and carrots, stay good for about five days. Always check for spoilage before eating. Proper storage keeps your meals tasty and safe. Katsu sauce is a sweet and tangy sauce. It usually has these main ingredients: - Worcestershire sauce - Ketchup - Soy sauce - Sugar - Mirin (sweet rice wine) - Ground ginger Mix these ingredients to create a rich flavor. You can also find store-bought options for convenience. Yes, you can prepare many parts of the katsu bowl in advance. Cook the chicken and rice ahead of time. Store them in the fridge. When you are ready to eat, just reheat everything. This makes an easy meal on busy days. Katsu bowls go great with many side dishes. Here are some tasty options: - Miso soup - Edamame - Pickled vegetables - Seaweed salad These sides add freshness and balance to your meal. You can make katsu bowls healthier with a few simple swaps. Try these tips: - Use whole wheat panko for more fiber. - Bake the chicken instead of frying it. - Add more veggies like broccoli or snap peas. - Use brown rice instead of white rice. These changes keep the flavors while boosting nutrition. We’ve covered how to make a crunchy chicken katsu bowl, from choosing the right ingredients to cooking techniques. I shared key tips for perfecting the crunch and presented tasty variations. Don’t forget about storage tips to keep leftovers fresh. Experimenting with different proteins or sauces can create exciting new flavors. Enjoy making your katsu bowls at home. It’s a fun way to impress anyone at your table. Happy cooking!

Crunchy Chicken Katsu Bowl

A delicious bowl featuring crispy chicken katsu served over rice with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • as needed oil for frying (vegetable or canola)
  • 2 cups cooked white rice
  • 1 cup shredded cabbage
  • 0.5 cup sliced carrots
  • 0.25 cup sliced green onions
  • 2 tablespoons Katsu sauce (store-bought or homemade)
  • as needed tablespoons sesame seeds for garnish

Instructions
 

  • Start by tenderizing the chicken breasts. Place them in a plastic bag and gently pound them to an even thickness of about 1/2 inch.
  • Set up your breading station: Place flour in one shallow dish, whisk the eggs in a second dish, and put panko breadcrumbs in a third dish.
  • Season the flour with salt and pepper. Dredge each chicken breast in the flour, making sure to coat it evenly.
  • Next, dip the floured chicken into the beaten eggs, allowing excess egg to drip off.
  • Finally, coat the chicken in panko breadcrumbs, pressing gently to adhere the crumbs to the chicken.
  • Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F/175°C), carefully add the breaded chicken.
  • Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and drain on paper towels.
  • While the chicken is frying, prepare your serving bowl. Place a scoop of cooked white rice at the bottom.
  • Add the shredded cabbage and sliced carrots on one side of the bowl.
  • Slice the cooked chicken katsu into strips and arrange them on top of the rice.
  • Drizzle Katsu sauce over the chicken and garnish with sliced green onions and a sprinkle of sesame seeds.
  • Serve immediately, enjoying the contrast of crunchy katsu with the fresh vegetables and hot rice.

Notes

Serve immediately for the best texture.
Keyword bowl, chicken katsu, fried chicken, Japanese cuisine, panko