Name: Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 cup panko breadcrumbs; 2 large eggs; 1 cup all-purpose flour; Vegetable oil (for frying); 4 tbsp low-sodium soy sauce; 2 tbsp mirin or rice vinegar; 2 tbsp brown sugar; Splash of water; 4 cups cooked white or brown rice; Green onions (for garnish); Sesame seeds (for garnish)

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Introduction

Japanese Katsu Bowls are a delicious and satisfying meal featuring crispy fried chicken served over rice with a savory tonkatsu sauce. This easy recipe brings the flavors of a classic Japanese dish right to your home kitchen.

A bowl filled with three layers is shown: at the bottom, there is a layer of fluffy white rice, topped by a layer of golden-brown crispy fried pieces that look crunchy and thick; on top of the fried pieces, there is a dark glossy sauce drizzled evenly, with small green chopped scallions scattered over the sauce. The bowl is deep and white, and black chopsticks are holding one fried piece from above. The background is a soft white marbled texture with blurred cups. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 and sesame seeds (for garnish)

Instructions

Step 1: Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
Step 2: Set up three bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
Step 3: In a skillet over medium heat, add vegetable oil until it covers the bottom about 1/4 inch deep. Heat the oil until shimmering and around 350°F (175°C).
Step 4: Carefully place the coated chicken in the hot oil and fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Step 5: In a bowl, mix together soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water until combined to make the tonkatsu sauce.
Step 6: Serve warm cooked rice in bowls topped with sliced fried chicken. Drizzle with tonkatsu sauce and garnish with chopped green onions and sesame seeds.

Tips & Variations

For extra crispiness, double dip the chicken by repeating the egg and panko coating before frying.
Substitute chicken breasts with pork cutlets to make a traditional tonkatsu bowl.
Use brown rice or sushi rice for different textures and flavors.
Add steamed vegetables like broccoli or shredded cabbage for a complete meal.

Storage

Store leftover fried chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to retain crispiness, and warm the rice in the microwave. Prepare fresh tonkatsu sauce for the best flavor when serving leftovers.

How to Serve

A black bowl filled with white rice at the bottom, topped with five golden brown crispy fried chicken cutlets sliced evenly and placed in a row. The chicken has a crunchy texture with the inside showing juicy white meat. A glossy dark brown sauce is drizzled generously over the chicken, and thin green sliced scallions with some shredded leaves are sprinkled on top. A pair of black chopsticks is holding one piece of chicken. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken at 425°F (220°C) on a wire rack for about 20-25 minutes, flipping halfway through. It won’t be as crispy as frying but still delicious.

What can I use if I don’t have mirin or rice vinegar?

You can substitute mirin with a mix of sake and sugar or use a mild apple cider vinegar in place of rice vinegar. Adjust sugar to balance the acidity.