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Japanese Katsu Bowls with Tonkatsu Sauce

  • Author: Lilly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Frying
  • Cuisine: Japanese

Description

Japanese Katsu Bowls with Tonkatsu Sauce offer a crispy, flavorful experience featuring tender chicken over aromatic rice, all drizzled with a rich, savory sauce.


Ingredients

Scale
  • 34 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 large eggs
  • Vegetable oil for frying
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp brown sugar

Instructions

  1. Flatten each chicken breast slightly using a meat mallet or rolling pin for even cooking. Season both sides with salt and pepper.
  2. Set up three shallow dishes: one with flour, another with beaten eggs, and the third filled with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, then coat with panko until fully covered.
  3. In a large skillet, heat about half an inch of vegetable oil over medium heat. Once hot, carefully add the breaded chicken pieces and fry until golden brown on both sides (about 3 minutes per side).
  4. Once cooked through (internal temperature should reach 165°F), transfer to paper towels to drain excess oil.
  5. In a bowl, whisk together soy sauce, ketchup, and brown sugar until smooth. Adjust seasoning to taste.
  6. Slice the fried chicken into strips and serve over fluffy rice. Drizzle generously with tonkatsu sauce and garnish with fresh vegetables such as shredded cabbage or pickles.


Nutrition

  • Serving Size: 1 bowl (300g)
  • Calories: 450
  • Sugar: 8g
  • Sodium: 750mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 150mg

Keywords: For added flavor, customize your toppings like avocado or pickled vegetables. Store leftovers in an airtight container for up to three days; reheat in a skillet to maintain crunchiness.