Description
Crispy Japanese Katsu Bowls are the kind of easy dinner that feels bold, crunchy, and comforting all at once. Juicy chicken cutlets are coated in panko, cooked until golden, sliced over fluffy rice, and finished with fresh vegetables and a sweet-savory katsu sauce. This easy recipe is perfect for quick dinner ideas, family food ideas, meal prep bowls, and Japanese-inspired weeknight meals.
Ingredients
4 boneless skinless chicken cutlets
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup neutral oil
4 cups cooked white rice
1 cup sliced cucumber
1 cup shredded carrots
1 cup shredded cabbage
1/4 cup sliced green onions
1 tablespoon sesame seeds
1/2 cup tonkatsu sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sriracha
Instructions
1. Cook or warm the rice and divide it between serving bowls.
2. Slice the cucumber, shred the carrots and cabbage, and chop the green onions.
3. Stir together tonkatsu sauce, soy sauce, rice vinegar, honey, and sriracha in a small bowl.
4. Pat the chicken dry, then season both sides with salt, black pepper, and garlic powder.
5. Place flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
6. Coat each chicken cutlet in flour, dip it in egg, then press it firmly into panko breadcrumbs.
7. Heat neutral oil in a skillet over medium-high heat.
8. Cook the breaded chicken until golden brown and cooked through, flipping once halfway.
9. Transfer the chicken to a rack or paper towel-lined plate and let it rest briefly.
10. Slice the katsu into strips and place it over the rice bowls.
11. Add cucumber, carrots, cabbage, green onions, and sesame seeds.
12. Drizzle with the katsu sauce and serve immediately.
Notes
Do not overcrowd the skillet when frying the chicken. Too many pieces in the pan will lower the oil temperature and create steam, which can make the panko coating soft instead of crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 9g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 145mg
Keywords: crispy Japanese katsu bowls, chicken katsu bowl, easy dinner, rice bowl recipe, Japanese-inspired dinner, panko chicken, quick dinner ideas, food ideas