Description
Crispy Japanese Katsu Bowls feature tender, juicy chicken breasts coated in crunchy panko breadcrumbs and fried to golden perfection, then drizzled with a savory, tangy katsu sauce. Served over steamed white rice with fresh or steamed vegetables, this dish balances comfort and lightness, making it a quick and satisfying meal perfect for busy weeknights or anyone craving a flavorful Japanese-inspired dinner.
Ingredients
Scale
Protein & Coating
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
Sauce
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp sugar or honey
Base & Vegetables
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1 cup steamed broccoli florets
Frying
- Vegetable or canola oil, for frying (about 1 cup)
Optional Garnishes
- Sliced green onions
- Toasted sesame seeds
- Shichimi togarashi spice blend (optional)
Instructions
- Prepare the chicken: Trim and flatten the chicken breasts to an even thickness to ensure even cooking and juicy results. Season lightly with salt and pepper.
- Set up dredging station: Place flour in one bowl, beaten eggs in a second, and panko breadcrumbs in a third. Dip each chicken breast first in flour, shaking off excess, then into the eggs, and finally coat thoroughly with panko, pressing gently so the coating adheres well.
- Fry the chicken: Heat vegetable or canola oil in a skillet over medium-high heat, enough to cover the chicken halfway. Fry each piece for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on paper towels to maintain crispiness.
- Make the katsu sauce: In a small pan, combine soy sauce, Worcestershire sauce, ketchup, and sugar or honey. Simmer over low heat until slightly thickened, or gently warm store-bought katsu sauce to enhance the flavors.
- Assemble the bowls: Layer cooked rice in bowls, add fresh or steamed vegetables alongside, slice the katsu chicken and place over the top. Drizzle generously with warm katsu sauce and sprinkle with optional sesame seeds and green onions.
Notes
- Use room-temperature chicken for even cooking and tender texture.
- Fry the chicken in batches to avoid overcrowding the pan and preserve oil temperature.
- Press panko coating firmly for optimal crunch.
- Keep the sauce warm before serving to prevent sogginess.
- Allow cooked chicken to rest a few minutes before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying (optionally Baking)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1/2 recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: Japanese katsu, chicken katsu bowl, crispy chicken, panko chicken, katsu sauce, quick Japanese dinner, comfort food, easy weeknight meal
