Description
Few things in life are as satisfying as biting into a perfectly crispy, golden piece of chicken katsu. The satisfying crunch, juicy interior, and the rich, tangy katsu sauce drizzled on top—it’s comfort food at its finest. Paired with fluffy rice and fresh toppings, this Chicken Katsu Bowl is an absolute must-try for anyone who loves bold flavors and satisfying textures.
This dish is a Japanese classic that has made its way into homes and restaurants worldwide. “Katsu” is short for “katsuretsu,” meaning “cutlet,” and while pork katsu is a traditional favorite, this crispy chicken version is equally popular. It’s simple, delicious, and incredibly versatile. Whether you’re making it for a quick weeknight dinner or a fun weekend meal, this recipe is guaranteed to be a hit.
Ingredients
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
For the Katsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
For the Bowl:
- 2 cups cooked white rice
- 1/2 cup shredded cabbage
- 1/2 cup sliced cucumbers
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds (for garnish)
Instructions
Step 1: Prepare the Chicken
Start by laying the chicken breasts on a cutting board and, if they are thick, slice them in half horizontally. This helps them cook evenly. Then, use a meat mallet or rolling pin to pound them to about ½-inch thickness. This step ensures even cooking and a tender, juicy texture.
Season both sides of the chicken with salt, black pepper, and garlic powder. Let the seasoned chicken rest while you prepare the breading station.
Step 2: Bread the Chicken
Set up a dredging station with three shallow bowls:
- One with all-purpose flour.
- One with a beaten egg.
- One with panko breadcrumbs.
Take each piece of chicken and dredge it in the flour, ensuring an even coat. Next, dip it into the beaten egg, making sure it’s fully coated. Finally, press it into the panko breadcrumbs, covering both sides and gently pressing to adhere. This triple-layer breading method creates that ultra-crispy crust.
Step 3: Fry to Perfection
Heat the vegetable oil in a large pan over medium heat. Once the oil reaches 350°F (you can test this by dropping in a small piece of bread—if it sizzles, the oil is ready), carefully place the chicken in the pan.
Fry each piece for about 3-4 minutes per side or until golden brown and crispy. Be careful not to overcrowd the pan, as this will lower the oil temperature and affect crispiness. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil.
Step 4: Make the Katsu Sauce
While the chicken is resting, prepare the delicious katsu sauce. In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, honey, and garlic powder. Stir well until smooth. The result is a perfectly balanced sauce that’s sweet, tangy, and slightly savory.
Step 5: Assemble the Bowls
Time to bring everything together! Start with a bowl of steaming hot rice as the base. Arrange shredded cabbage and sliced cucumbers on one side for freshness and crunch.
Slice the crispy chicken katsu into strips and place it on top of the rice. Drizzle with katsu sauce, letting it soak into the crispy breading for the ultimate flavor boost. Garnish with sliced green onions and a sprinkle of sesame seeds.
Step 6: Serve and Enjoy
Serve immediately while the chicken is crispy and hot. Pair it with a side of miso soup or a light salad for a well-rounded meal. Dig in and enjoy every crunchy, saucy bite!
Notes
- Even Cooking – Pound chicken to an even thickness for tenderness.
- Extra Crispy Tip – Double-dip in egg and panko for more crunch.
- Oil Temperature – Keep it at 350°F to avoid greasy or undercooked chicken.
- Rest the Chicken – Use a wire rack to keep it crispy.
- Serving Ideas – Pair with miso soup or a cucumber salad.
- Batch Cooking – Keep fried katsu warm in a 200°F oven.
- Katsu Sauce Storage – Refrigerate leftovers for up to one week.