Crispy Japanese Katsu Bowls: 30-Minute Crunchy Comfort Classic
Golden panko-crusted chicken served over rice with shredded cabbage and tangy katsu sauce in a satisfying Japanese-inspired bowl.
Ingredients
2 boneless skinless chicken breasts
Salt and black pepper to taste
1/2 cup all-purpose flour
2 eggs beaten
1 1/2 cups panko breadcrumbs
Oil for frying
2 cups cooked short-grain rice
2 cups shredded cabbage
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon sugar
Sliced green onions and sesame seeds for garnish
Instructions
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Cook rice and keep warm.
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Slice and season chicken.
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Dredge in flour, dip in egg, coat in panko.
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Fry 3 to 4 minutes per side until golden.
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Mix ketchup, Worcestershire, soy sauce, and sugar.
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Slice chicken.
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Assemble bowls with rice, chicken, cabbage, and sauce.
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Garnish and serve.
Notes
Use panko for best crunch.
Do not overcrowd the pan.
Reheat chicken in oven to maintain crispness.