Description
These Crispy Japanese Katsu Bowls are made with golden, crunchy chicken katsu served over warm fluffy rice with fresh veggies and drizzled with savory homemade katsu sauce. A comforting, restaurant-style bowl made easily at home!
Ingredients
Scale
- For the Chicken Katsu
- 2 large chicken breasts, sliced into cutlets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil, for frying
- For the Katsu Sauce
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp rice vinegar
- For the Bowls
- 3 cups cooked white rice
- 1 cup shredded cabbage or mixed greens
- 1 carrot, shredded or thinly sliced
- 2 green onions, sliced
Instructions
- Prep the Chicken: Season chicken cutlets with salt and pepper.
- Breading: Dredge each cutlet in flour, then dip into beaten eggs, and coat completely in panko breadcrumbs.
- Fry: Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and crispy. Transfer to a paper towel–lined plate and rest.
- Make the Katsu Sauce: Whisk together ketchup, Worcestershire, soy sauce, sugar, and rice vinegar.
- Assemble Bowls: Add rice to bowls, then top with cabbage, carrots, and green onions.
- Slice the Katsu: Cut chicken into strips and place on each bowl.
- Serve: Drizzle with katsu sauce and enjoy!
Notes
You can air-fry the chicken at 400°F (200°C) for 12–14 minutes, flipping halfway. Swap chicken for pork or tofu for variations. Serve with Japanese mayo or pickled ginger for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese, Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 9g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg
Keywords: katsu bowl, chicken katsu, Japanese chicken katsu bowl, crispy chicken bowl, Japanese dinner recipes, Asian rice bowls, easy katsu recipe