Crispy Chicken Katsu Rice Bowls

Name: Crispy Chicken Katsu Rice Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese-Inspired
Ingredients: 2 large (about 1 1/2 lb total) boneless skinless chicken breasts; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 1/2 cups panko breadcrumbs; 1/3 cup neutral oil; 1/4 cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp low-sodium soy sauce; 1 tbsp honey or brown sugar; 1 tsp Dijon mustard; 1 1/2 cups uncooked short-grain or jasmine rice; 2 cups finely shredded green cabbage; 1 cucumber; 2 scallions; toasted sesame seeds

Crispy panko-crusted chicken served over steamed rice with crunchy cabbage, cucumber, scallions, and a savory-sweet katsu sauce.

Total

40 min

Servings

Level

Medium

Ingredients

Chicken Katsu

2 boneless skinless chicken breasts
3 kosher salt
1 black pepper
1 all-purpose flour
2 large eggs, beaten
1 panko breadcrumbs
1 neutral oil, plus more as needed

Katsu Sauce

1 ketchup
2 Worcestershire sauce
1 low-sodium soy sauce
1 honey or brown sugar
1 Dijon mustard

Bowls

1 uncooked short-grain or jasmine rice
2 finely shredded green cabbage
1 cucumber, thinly sliced
2 scallions, thinly sliced
toasted sesame seeds, optional (optional)

Instructions

Cook the rice according to package directions and keep covered until serving.

Slice each chicken breast horizontally into two thinner cutlets.

Place the cutlets between sheets of parchment or plastic wrap and gently pound to an even thickness of approximately 1/2 inch.

Season both sides with salt and black pepper.

Place flour in one shallow dish.

Beat eggs in a second shallow dish.

Place panko in a third shallow dish.

Coat each chicken cutlet in flour and shake off excess.

Dip completely in beaten egg.

Press firmly into panko until thoroughly coated.

Heat approximately 1/4 inch neutral oil in a large skillet over medium to medium-high heat.

When the oil is hot, cook chicken in batches without crowding the skillet.

Fry approximately 3-4 minutes on the first side.

3 min

Flip and cook another 2-4 minutes until deeply golden and the center reaches 165F.

3 min

Transfer to a wire rack.

Whisk ketchup, Worcestershire, soy sauce, honey or brown sugar, and Dijon together.

Let chicken rest approximately 5 minutes.

5 min

Slice katsu crosswise into strips.

Divide rice among four bowls.

Add shredded cabbage and cucumber.

Arrange sliced chicken over the rice.

Drizzle katsu sauce over chicken or serve alongside.

Finish with scallions and optional sesame seeds.

Chef's Notes & Storage

EVEN THICKNESS: Pounding the chicken evenly helps the breading become golden before the center overcooks. PANKO: Press the breadcrumbs onto the chicken instead of merely dipping it. REST ON A RACK: A wire rack keeps the underside crisp better than placing hot katsu directly onto a plate.

Part of:Dump Casseroles