Description
These Japanese Chicken Katsu Rice Bowls are crispy, flavorful, and perfect for easy weeknight dinners. Golden panko chicken, fluffy rice, fresh toppings, and a sweet-savory sauce come together fast better than takeout and great for meal prep.
Ingredients
For the Chicken Katsu
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2 large chicken breasts
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4 tablespoons soy sauce
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⅓ cup all-purpose flour
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2 large eggs
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1½ cups panko breadcrumbs
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Oil, for frying
For the Katsu-Style Sauce
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¼ cup tomato ketchup
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2 tablespoons Worcestershire sauce
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1 tablespoon soy sauce
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1 tablespoon mirin
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1 teaspoon granulated sugar
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½ teaspoon Dijon mustard
For the Rice Bowls
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1 cup sushi rice (uncooked)
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1 ripe avocado, sliced
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4 baby cucumbers, thinly sliced
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Sesame seeds, for garnish
Instructions
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Cook the rice: Rinse sushi rice until water runs clear. Cook according to package instructions, then keep covered and warm.
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Prepare the chicken: Slice chicken breasts in half horizontally. Marinate with soy sauce for 5 minutes.
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Set up breading station: Place flour in one bowl, whisk eggs in another, and add panko to a third.
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Bread the chicken: Coat chicken in flour, dip into eggs, then press firmly into panko until fully coated.
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Fry: Heat oil over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on paper towels
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Make the sauce: Stir all sauce ingredients together until smooth and glossy.
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Assemble bowls: Add rice to bowls, slice chicken, drizzle with sauce, and top with avocado, cucumbers, and sesame seeds
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 584kcal
- Sugar: 8g
- Carbohydrates: 76g
- Fiber: 6g
- Protein: 38g