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Chicken Katsu Rice Bowl

Chicken Katsu Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (1 lb total), halved into 4 thin cutlets
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • 1 large egg plus 1 tbsp water, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying (about ½ cup)
  • 2 cups cooked short-grain rice, warm
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp granulated sugar

Method
 

  1. Season cutlets with salt and pepper, then dredge in flour, shaking off excess.
  2. Dip each cutlet in the beaten egg, then press firmly into the panko on both sides.
  3. Heat oil in a skillet over medium-high heat. Fry cutlets in batches for 3 to 4 minutes per side until deeply golden and cooked through. Drain on a wire rack.
  4. Stir together ketchup, Worcestershire, soy sauce, and sugar to make the sauce.
  5. Place rice in bowls, slice the chicken into strips, arrange over rice, and drizzle with sauce. Serve hot.

Notes

Let the breaded cutlets rest on a rack for 5 minutes before frying for a coating that stays on better. The sauce can be made a day ahead and kept covered in the fridge. This recipe doubles easily, just fry in batches.