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
- 3–4 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
- Flatten each chicken breast slightly using a meat mallet or rolling pin for even cooking. Season both sides with salt and pepper.
- 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.
- 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).
- Once cooked through (internal temperature should reach 165°F), transfer to paper towels to drain excess oil.
- In a bowl, whisk together soy sauce, ketchup, and brown sugar until smooth. Adjust seasoning to taste.
- 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.