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Crispy Chicken Katsu Bowls

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Golden, crispy breaded chicken served over fluffy rice with fresh vegetables and a savory katsu-style sauce for a comforting and satisfying bowl.

Ingredients

  • 1 lb chicken breast or chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying
  • 2 cups cooked white rice
  • 2 cups shredded cabbage
  • 1 cup carrots, julienned
  • 1 cup cucumber slices
  • 2 green onions, sliced
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp Dijon mustard
  • Optional: sesame seeds
  • Optional: pickled ginger
  • Optional: avocado slices

Instructions

  1. Season chicken with salt and black pepper.
  2. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
  3. Dredge chicken in flour, dip in egg, and coat with panko, pressing to adhere.
  4. Heat oil in a pan over medium heat and fry chicken until golden brown and cooked through. Transfer to paper towels.
  5. In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard to make the sauce.
  6. Slice the cooked chicken into strips.
  7. Assemble bowls with a base of rice, then add cabbage, carrots, and cucumber.
  8. Top with sliced chicken and drizzle with sauce.
  9. Garnish with green onions and optional toppings.
  10. Serve immediately.

Notes

  • Use chicken thighs for a juicier result.
  • Air fry or bake for a lighter option.
  • Press breadcrumbs firmly for better coating.
  • Reheat chicken in oven or air fryer to maintain crispiness.
  • Store components separately for best texture.

Nutrition

Find it online: https://thefamilycooking.com/crispy-chicken-katsu-bowls/