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- 2 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 cup shredded cabbage - 1/4 cup sliced green onions - Tonkatsu sauce - Vegetable oil for frying - 1 cup cooked white rice - Prep time: 15 minutes - Total time: 30 minutes - Servings: 2 When I prepare my crispy chicken katsu bowls, I focus on quality and flavor. I start with two boneless, skinless chicken breasts. They cook evenly and stay tender. Panko breadcrumbs are key for that crunch. They give a light, crispy coat that makes each bite exciting. I also use all-purpose flour to help the breadcrumbs stick. Next, I add a simple mix of seasonings. I use one teaspoon of salt and a half teaspoon of black pepper for flavor. Garlic powder adds depth, while paprika brings a hint of warmth. For garnishes, I love a mix of textures. Shredded cabbage adds crunch, and sliced green onions bring a fresh bite. Finally, I drizzle tonkatsu sauce on top. It’s sweet and savory, tying the dish together beautifully. I make sure to have vegetable oil on hand for frying. It’s essential for achieving that perfect golden brown crust. I also prepare one cup of cooked white rice for serving. This simple grain balances the meal and makes it filling. Gather all these ingredients, and you're ready to create a delicious, impressive meal in just 30 minutes. {{ingredient_image_2}} To start, take each chicken breast and place it between two sheets of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken. Aim for an even thickness of about 1/2 inch. This step helps the chicken cook evenly and stay tender. Next, set up your breading station. In a shallow dish, mix the all-purpose flour with salt, black pepper, garlic powder, and paprika. In a second dish, beat the eggs until mixed well. In the third dish, pour out the panko breadcrumbs, keeping them ready for coating. For each chicken breast, first coat it in the flour mixture. Make sure to shake off any excess flour. After that, dip the chicken into the beaten eggs. Let any extra egg drip off before moving on to the next step. Now, press the chicken into the panko breadcrumbs. Make sure to cover the whole surface for a good crunch later. In a large skillet, add enough vegetable oil to cover the bottom with about 1/4 inch depth. Heat the oil over medium heat until it shimmers slightly. Carefully place the breaded chicken breasts into the skillet. Fry each side for about 4-5 minutes. Look for a deep golden brown color and a crispy texture. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) to ensure safety. After cooking, transfer the chicken to a plate lined with paper towels. This helps absorb extra oil. Let the chicken rest for a few minutes before slicing it into strips. To put together your bowls, take a scoop of warm cooked white rice and place it in each bowl. Layer the sliced chicken katsu on top. Add a handful of shredded cabbage for a nice crunch. Finally, garnish each bowl with sliced green onions and drizzle tonkatsu sauce over the chicken. Enjoy your delicious creation! To get that perfect crunch, use the right frying techniques. Heat your vegetable oil in a skillet until it shimmers. This means it’s hot enough. You want the oil at about 350°F (175°C). A good frying pan for this is a cast iron skillet. It holds heat well and gives even cooking. For a beautiful presentation, slice your chicken katsu into even strips. Make each cut with a sharp knife. This shows off the crispy coating and juicy meat. When plating, use vibrant bowls. Fill them with rice first, then layer the sliced chicken on top. Add a handful of shredded cabbage for crunch. Garnish with sliced green onions for color and flavor. While tonkatsu sauce is a classic, you can try other sauces too. A drizzle of spicy mayo or a homemade sesame sauce can really elevate your dish. For a complete meal, serve your katsu bowls with pickled vegetables or a side of miso soup. These additions add flavor and balance to your meal. Pro Tips Even Thickness is Key: Pounding the chicken to an even thickness ensures that it cooks uniformly, preventing dryness in some areas while others remain undercooked. Perfect Breading Technique: Make sure to press the panko breadcrumbs firmly onto the chicken to create a thick, crunchy layer. This will give your katsu that signature crispy texture. Oil Temperature Matters: Keep the oil at medium heat to avoid burning the breadcrumbs while ensuring the chicken cooks through. A thermometer can help you maintain the right temperature for frying. Rest Before Slicing: Allow the fried chicken to rest for a few minutes before slicing. This helps the juices redistribute, resulting in a juicier and more flavorful katsu. {{image_4}} You can swap chicken for other proteins. Pork is a popular choice. Simply use pork loin cutlets. They cook similarly to chicken. If you want a plant-based option, try tofu. Firm tofu works best for a nice texture. Just slice it into thick pieces and follow the same breading steps. You can enjoy a tasty vegetarian katsu bowl. Want to spice things up? Add different seasonings to your flour mix. Try cayenne pepper for heat or curry powder for a twist. Marinades can also boost flavor. Just soak the chicken or tofu for a few hours before cooking. You can also mix in a variety of vegetables. Try adding bell peppers, snap peas, or carrots for extra crunch and color. Switch up the grains in your bowl. Quinoa or brown rice add a nutty flavor. If you're feeling adventurous, try sushi rice for sweetness. You can change the toppings too. Instead of cabbage, use shredded carrots or radishes. Fresh herbs like cilantro or basil can add a burst of flavor. For garnishes, sesame seeds or sliced chili peppers provide a nice touch. To keep your chicken katsu bowls fresh, place leftovers in an airtight container. Make sure the chicken is cooled to room temperature first. Store the rice and chicken separately if possible. This way, both maintain their best taste and texture. For refrigeration, eat the leftovers within three days. If you want to keep them longer, freezing is a great option. Just pack the chicken katsu and rice in freezer-safe bags. Remove as much air as you can to prevent freezer burn. When reheating, you want to keep that crispy texture of the chicken. The best method is to use an oven. Preheat your oven to 375°F. Place the chicken on a baking sheet and heat for about 10-15 minutes. This helps make it crispy again. For the rice, microwave it in a bowl with a splash of water. Cover the bowl with a damp paper towel. Heat in short bursts, stirring in between until warm. Homemade chicken katsu bowls last about three days in the fridge. If frozen, they can last up to three months. Just make sure to label your containers with the date. This way, you’ll know when to eat them. Chicken katsu is a popular Japanese dish. It features breaded and fried chicken cutlets. The word "katsu" comes from "katsuretsu," meaning cutlet in Japanese. This dish has roots in Western-style cooking, as Japan adopted the idea of breading meat in the late 19th century. Today, you can find chicken katsu served in restaurants and homes worldwide. It is crispy, savory, and often served with a sweet tonkatsu sauce. You can make chicken katsu healthier by using a few simple swaps. Instead of frying, try baking the chicken. Coat the chicken in panko and bake it until crispy. You can also use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. Swap out vegetable oil for a lighter option, like olive oil or avocado oil. Finally, serve it with a side of steamed vegetables instead of rice for a balanced meal. Crispy chicken katsu bowls pair well with many sides. Consider serving them with a fresh salad or miso soup. Pickled vegetables also make a great side. For drinks, green tea or a light beer can complement the flavors. You could even add a small bowl of edamame for a fun snack. These sides help balance the meal and add extra flavor. Yes, you can make chicken katsu gluten-free with a few changes. Use gluten-free panko breadcrumbs instead of regular ones. You can also swap all-purpose flour for a gluten-free flour blend. Ensure that the tonkatsu sauce is gluten-free as well. Check the label for any hidden gluten ingredients. These swaps let everyone enjoy this tasty dish without worry. This blog post covered how to make delicious Chicken Katsu Bowls from start to finish. We explored key ingredients, like chicken, panko, and spices. I shared step-by-step instructions to ensure your chicken turns out crispy and tasty. In the end, remember to customize your bowls with various proteins and veggies, and store leftovers properly. Enjoy this meal with family or friends, and feel free to experiment! Your perfect Chicken Katsu Bowl awaits.

Crispy Chicken Katsu Bowls

Delicious 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 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup cooked white rice
  • 1 cup shredded cabbage
  • 1 4 cup sliced green onions
  • 1 to taste Tonkatsu sauce
  • 1 to taste Vegetable oil

Instructions
 

  • To prepare the chicken, place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it reaches an even thickness of about 1/2 inch.
  • Set up your breading station. In a shallow dish, combine the all-purpose flour with salt, pepper, garlic powder, and paprika; mix well. In a second shallow dish, beat the eggs until fully combined. In the third dish, pour the panko breadcrumbs.
  • For each chicken breast, start by coating it thoroughly in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off before moving on to the panko breadcrumbs. Press gently into the breadcrumbs.
  • In a large skillet, pour in enough vegetable oil to cover the bottom with about 1/4 inch depth. Heat the oil over medium heat until it shimmers slightly. Carefully place the breaded chicken breasts into the skillet. Fry each side for approximately 4-5 minutes, or until they turn a deep golden brown and crispy.
  • Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Allow the chicken to rest for a few minutes before slicing it into strips for serving.
  • To assemble your bowls, scoop a generous serving of the warmed cooked white rice into each bowl. Layer the sliced chicken katsu on top, followed by a handful of shredded cabbage.
  • Finish by garnishing each bowl with sliced green onions and a generous drizzle of tonkatsu sauce over the chicken for a savory finish. Serve immediately while warm.

Notes

Serve the chicken katsu bowls on vibrant plates to enhance the colors of the dish. For a touch of elegance, consider adding a few sesame seeds or a lime wedge alongside for a tangy zest.
Keyword chicken katsu, Japanese cuisine, rice bowls