Description
Indulge in a comforting bowl of crispy chicken katsu served with fluffy rice, fresh vegetables, and a rich tonkatsu sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 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
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup vegetable oil (for frying)
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup sliced cucumbers
- 1/4 cup sliced green onions
- 1/4 cup tonkatsu sauce
Instructions
- Pound the chicken breasts to an even thickness of about 1/2 inch.
- Set up the breading station with flour mixture, beaten eggs, and panko breadcrumbs.
- Dredge each chicken piece in flour, then dip in eggs, and coat with panko.
- Heat vegetable oil in a skillet over medium heat and fry the chicken for 4-5 minutes on each side until golden brown.
- Assemble the bowls with cooked rice, topped with cabbage, cucumber, and green onions.
- Slice the fried chicken and place on top of the vegetables, finishing with a drizzle of tonkatsu sauce.
Notes
Consider using chicken thighs for more juiciness or adapting vegetables based on seasonality.
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 100g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 325mg