Crispy Chicken Katsu Rice Bowls
Crispy panko-crusted chicken served over steamed rice with crunchy cabbage, cucumber, scallions, and a savory-sweet katsu sauce.
🍽 4 servings
⏱ Prep: 25 min
🔥 Cook: 20 min
⏰ Total: 40 min
📊 Medium
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, beaten
- 1 1/2 cups panko breadcrumbs
- 1/3 cup neutral oil, plus more as needed
- 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, thinly sliced
- 2 scallions, thinly sliced
- toasted sesame seeds, 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.
- Flip and cook another 2-4 minutes until deeply golden and the center reaches 165F.
- Transfer to a wire rack.
- Whisk ketchup, Worcestershire, soy sauce, honey or brown sugar, and Dijon together.
- Let chicken rest approximately 5 minutes.
- 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
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.