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Crispy Chicken Katsu Bowls

Golden panko-crusted chicken served over rice with fresh vegetables and savory katsu sauce for a delicious Japanese-inspired bowl.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Japanese
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken Katsu
  • 2 chicken breasts boneless skinless
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • vegetable oil for frying
Bowl Base
  • 2 cups cooked white rice
  • 2 cups shredded cabbage
  • 1 carrot julienned
  • 0.5 cucumber sliced
Sauce and Garnish
  • 0.25 cup katsu sauce
  • 1 tsp sesame seeds
  • 2 green onions sliced

Equipment

  • Skillet or frying pan
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Pound chicken breasts to about ½ inch thickness and season with salt, pepper, and garlic powder.
  2. Set up breading station with flour, beaten eggs, and panko breadcrumbs.
  3. Coat chicken in flour, dip in egg, then coat with panko breadcrumbs.
  4. Heat vegetable oil in a skillet over medium heat.
  5. Fry chicken for 4–5 minutes per side until golden brown and cooked through.
  6. Transfer chicken to paper towels and rest for a few minutes before slicing.
  7. Divide cooked rice into bowls and arrange cabbage, carrot, and cucumber around it.
  8. Place sliced chicken on top and drizzle with katsu sauce.
  9. Garnish with sesame seeds and green onions before serving.

Notes

For a lighter version, bake or air fry the breaded chicken instead of deep frying.