Description
Crispy Japanese chicken served over fluffy rice and drizzled with sweet-savory tonkatsu sauce. A comforting, restaurant-quality bowl you can make at home in under an hour.
Ingredients
For the Katsu:
2 boneless chicken breasts (pounded to ½-inch thickness)
Salt and pepper, to taste
1 cup panko breadcrumbs
½ cup all-purpose flour
2 large eggs (beaten)
Oil for frying (vegetable or canola)
For the Bowls:
3 cups cooked white rice (sushi rice preferred)
Fresh parsley or green onion (optional, for garnish)
For Homemade Tonkatsu Sauce:
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp sugar
Instructions
Pound chicken to ½-inch thickness and season with salt and pepper.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each cutlet in flour, dip in egg, then press into panko to fully coat.
Heat oil in a large skillet to about 350°F (175°C).
Fry cutlets for 3–4 minutes per side (chicken), until golden and cooked through. Transfer to a paper towel-lined plate.
For homemade tonkatsu sauce, mix ketchup, Worcestershire, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
Assemble bowls with warm rice, sliced cutlets, and a generous drizzle of sauce. Garnish with parsley or green onions if desired.
Notes
Air fryer option: Cook breaded cutlets at 375°F for 10–12 minutes, flipping once.
Bake option: Bake at 400°F for 20 minutes, flipping halfway and spraying lightly with oil.
For extra-crispy katsu, chill breaded cutlets for 10 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg