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