Katsu Chicken Rice Bowl Recipe


The katsu chicken rice bowl is a delicious and satisfying Japanese dish that combines crispy breaded chicken cutlets with fluffy rice and a flavorful sauce. This dish is perfect for a quick and easy weeknight dinner or a tasty lunch option. The crispy chicken cutlets are made by coating tender chicken breasts in a crunchy panko breadcrumb mixture and then frying them until golden brown. Served over a bed of steamed rice and drizzled with a tangy and savory sauce, this katsu chicken rice bowl is sure to become a family favorite.

Prep time: 15 minutes Cook time: 20 minutes


  • 2 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 2 cups cooked rice
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish


  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
  3. In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
  4. Season the chicken breasts with salt and pepper.
  5. Dredge each chicken breast in the flour, shaking off any excess.
  6. Dip the chicken breasts into the beaten eggs, allowing any excess to drip off.