Japanese Katsu Bowls with Tonkatsu Sauce
Crispy breaded chicken served over rice with savory tonkatsu sauce.
Equipment
- Frying pan
- mixing bowls
Ingredients
Ingredients
- 2 chicken breasts boneless and skinless
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 1/2 cups panko breadcrumbs
- salt and pepper to taste
- 2 cups cooked white rice
- 1/2 cup tonkatsu sauce
- oil for frying
Instructions
- Cook the rice according to package instructions and keep warm.
- Pound the chicken breasts to an even thickness for even cooking.
- Season the chicken with salt and pepper on both sides.
- Prepare three bowls with flour, beaten eggs, and panko breadcrumbs.
- Coat the chicken in flour, then dip into the beaten eggs.
- Coat the chicken with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a frying pan over medium-high heat.
- Fry the chicken until golden brown and fully cooked, about 5–7 minutes per side.
- Remove the chicken and place on paper towels to drain excess oil.
- Slice the chicken into strips.
- Divide the cooked rice into serving bowls.
- Place the sliced chicken on top of the rice.
- Drizzle generously with tonkatsu sauce.
- Serve immediately while warm and crispy.
Notes
Serve immediately for best crispiness and texture.