Crispy Japanese Katsu Bowls with Tonkatsu Sauce
Easy homemade Japanese Katsu Bowls featuring extra crispy panko chicken, warm ginger rice, fresh cabbage, and a sweet-tangy tonkatsu sauce.
Equipment
- Deep Skillet / Pan
- Wire cooling rack
- Mixing bowls
- Chef's Knife & Cutting Board
Ingredients
- For the Crispy Chicken:
- 2 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups Japanese panko breadcrumbs
- Vegetable oil for frying
- For the Ginger Rice:
- 2 cups cooked Japanese short-grain rice or sushi rice
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- Pinch of salt
- For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- For the Bowls & Garnishes:
- 1 cup finely shredded cabbage
- ½ cucumber sliced
- 1 carrot peeled into ribbons
- Green onions & sesame seeds for garnish
Instructions
- Prepare Chicken: Slice chicken breasts horizontally into cutlets if thick. Season both sides with salt and pepper.
- Bread Chicken: Dredge chicken in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs. Press gently to adhere. Let rest for 10 minutes.
- Fry Chicken: Heat 1 inch of oil in a skillet to 350°F (175°C). Fry chicken cutlets for 4–5 minutes per side until golden brown (internal temp 165°F/74°C). Transfer to a wire rack to drain.
- Make Rice & Sauce: Stir grated ginger, sesame oil, and salt into warm rice. Whisk ketchup, Worcestershire, soy sauce, brown sugar, mustard, and garlic powder in a small bowl until smooth.
- Assemble: Divide ginger rice into bowls. Top with shredded cabbage, sliced cucumbers, carrots, and sliced crispy chicken. Drizzle generously with homemade tonkatsu sauce and garnish with green onions and sesame seeds.