Japanese Katsu Bowls
Crispy golden chicken cutlets served over fluffy rice, drizzled with tangy-sweet katsu sauce, creating a comforting and satisfying meal.
Ingredients
For the Katsu
- 4 pieces boneless chicken cutlets (about ½-inch thick) or thin chicken breast chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour can use rice flour for a gluten-free option
- 2 large eggs, beaten
- 1 cup panko breadcrumbs for the best crunch; gluten-free panko if needed
- ½ cup vegetable oil neutral oil with a high smoke point—e.g., canola, sunflower, peanut
For the Bowl
- 4 cups steamed rice short- or medium-grain for stickiness
- ½ cup katsu sauce store-bought or homemade
- 4 tablespoons green onions, thinly sliced for garnish
Instructions
Preparation
- Pat chicken cutlets dry and season both sides with salt and pepper. Pound to an even ½-inch thickness if needed.
- Set up a dredging station: one plate of flour, a shallow bowl with beaten eggs, and a plate of panko breadcrumbs.
Breading
- Dredge a cutlet in flour, shake off excess. Dip it into the beaten eggs, then press into panko until evenly coated. Repeat with remaining cutlets.
Cooking
- Heat a thin layer of vegetable oil in a large skillet over medium heat—about 1/8 to 1/4 inch deep.
- Fry cutlets without crowding the pan for 4–5 minutes per side, until the exterior is deep golden and the internal temperature reaches 145°F (63°C). Adjust heat to prevent burning.
- Transfer cooked cutlets to a wire rack to rest for 3 minutes. Slice into strips.
Assembly
- Spoon hot steamed rice into bowls. Arrange sliced cutlet on top.
- Drizzle katsu sauce generously over the meat and rice, then finish with chopped green onions.
Notes
Serve with pickled cabbage or shredded cabbage salad. A soft-cooked egg on top makes it richer. For a full spread, add miso soup or cucumber sunomono.