Print

Japanese Katsu Bowls Tonkatsu: 7 Steps to Crispy Perfection

Japanese Katsu Bowls Tonkatsu
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious Japanese katsu bowls featuring crispy fried chicken, comforting rice, and tangy tonkatsu sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1 cup all-purpose flour
  • 4 tbsp low-sodium soy sauce
  • 2 tbsp mirin (or rice vinegar)
  • 2 tbsp brown sugar
  • Vegetable oil (for frying)
  • 4 cups cooked white or brown rice
  • Green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Pound each chicken breast between plastic wrap to about 1/2 inch thick.
  2. Set up dredging station: Place flour in one bowl, whisk eggs in another, and pour panko breadcrumbs in a third.
  3. Coat each chicken breast in flour, dip in the egg, and coat with panko breadcrumbs.
  4. Heat about 1/4 inch deep of vegetable oil in a skillet over medium heat until shimmering.
  5. Fry the coated chicken for 3-4 minutes on each side until golden brown and crispy.
  6. In a bowl, mix together 4 tbsp soy sauce, 2 tbsp mirin (or rice vinegar), 2 tbsp brown sugar, and a splash of water to make tonkatsu sauce.
  7. Serve warm cooked rice in bowls, slice fried chicken on top, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.

Notes

    Nutrition

    Find it online: https://bakerslider.com/japanese-katsu-bowls-tonkatsu/

    ×