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Crispy Japanese Katsu Bowl with Homemade Tonkatsu Sauce

Golden crispy chicken katsu served over fluffy rice with fresh vegetables and rich homemade tonkatsu sauce for the ultimate Japanese comfort meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken Katsu
  • 2 boneless skinless chicken breasts halved into cutlets
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup all-purpose flour
  • 2 eggs large
  • 2 tbsp milk
  • 2 cups panko breadcrumbs
  • vegetable oil for frying
Homemade Tonkatsu Sauce
  • 0.25 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.25 tsp garlic powder
Bowl Assembly
  • 4 cups cooked Japanese rice warm
  • 2 cups shredded cabbage
  • 1 cucumber thinly sliced
  • 1 carrot julienned
  • 2 tbsp green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • Mixing bowls
  • Deep skillet or frying pan
  • Wire rack
  • Sharp knife

Method
 

  1. Slice chicken breasts into thin cutlets and season with salt, pepper, and garlic powder.
  2. Prepare breading stations with flour, whisked eggs and milk, and panko breadcrumbs.
  3. Coat chicken in flour, dip into egg mixture, then press into panko breadcrumbs until fully coated.
  4. Heat vegetable oil to 350°F in a deep skillet.
  5. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through.
  6. Transfer cooked chicken to a wire rack to drain excess oil.
  7. Whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, rice vinegar, and garlic powder to make tonkatsu sauce.
  8. Slice crispy chicken into strips.
  9. Fill bowls with warm rice and top with cabbage, cucumber, and carrots.
  10. Arrange sliced chicken on top and drizzle generously with homemade tonkatsu sauce.
  11. Garnish with sesame seeds and green onions before serving.

Notes

For extra crunch, double coat the chicken in egg and panko breadcrumbs. Serve with pickled ginger or spicy mayo for added flavor.