Description
Crispy, golden chicken katsu served with brown rice, fresh cucumbers, shredded cabbage, kimchi, and a drizzle of savory tonkatsu sauce—an irresistible Japanese-inspired comfort meal!
Ingredients
Units
Scale
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
For the Tonkatsu Sauce:
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp Dijon mustard
For the Bowl:
- 1 cup cooked brown rice
- 1/4 cup kimchi
- 1/2 cup shredded cabbage
- 1/2 tsp sesame dressing (optional)
- 1/2 cup cucumber sticks
- 5 cherry tomatoes, halved
Instructions
Prepare the Chicken:
- Butterfly the chicken breasts and gently pound for even thickness.
- Season both sides with salt and pepper.
Bread the Chicken:
- Dredge each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs. Press crumbs to adhere.
Fry the Katsu:
- Heat oil in a pan over medium heat.
- Fry chicken for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Make the Tonkatsu Sauce:
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until smooth.
Assemble the Bowl:
- Slice chicken katsu into strips and drizzle with tonkatsu sauce.
- Serve with brown rice, kimchi, shredded cabbage (drizzled with sesame dressing if using), cucumber sticks, and cherry tomatoes.
Serve:
- Enjoy immediately for the perfect crunch and flavor balance.
Notes
- You can substitute brown rice with white rice or sushi rice for a softer texture.
- Add a soft-boiled egg or avocado slices for an extra touch.
- Leftover tonkatsu sauce can be used for dipping or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Asian-Inspired, Bowl Meals
- Method: Frying, Assembling
- Cuisine: Japanese-Inspired
Nutrition
- Calories: 620 kcal per serving
