Description
This Chicken Katsu Rice Bowl features crispy breaded chicken served over fluffy rice, topped with fresh cabbage, green onions, and a flavorful homemade sauce. It’s a delicious and satisfying meal that’s perfect for any day of the week!
Ingredients
Scale
- Chicken (for katsu)
- Bread crumbs
- Oil (for frying)
- ¼ cup tonkatsu sauce
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- Seasoned rice
- Shredded cabbage
- Sliced green onions
- Sesame seeds (optional)
- Pickled ginger (optional)
Instructions
- Carefully place the breaded chicken into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Once cooked, transfer the katsu to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes before slicing it into strips.
- In a small bowl, combine ¼ cup of tonkatsu sauce, 1 tablespoon of soy sauce, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of ketchup. Mix well and set aside.
- To serve, place a generous scoop of the seasoned rice in a bowl.
- Top with sliced katsu, a handful of shredded cabbage, and sliced green onions.
- Drizzle the sauce over the katsu and garnish with sesame seeds and pickled ginger, if using.
Notes
- Feel free to substitute chicken with pork loin or tofu for a vegetarian option.
- Adjust the sauce ingredients to your taste; you can add more ketchup for sweetness or more soy sauce for saltiness.
- For extra crunch, consider double-breading the katsu by dipping it in the egg and breadcrumbs twice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes