Description
This Katsu Chicken Rice Bowl is a flavorful and crispy Japanese-inspired dish that features perfectly breaded and fried chicken cutlets served over warm jasmine rice, topped with fresh vegetables, kimchi, and a tangy katsu-mayo sauce. It’s a satisfying meal combining crunchy, spicy, and savory elements in every bite.
Ingredients
Chicken and Breading
- 4 chicken cutlets (pounded flat if needed)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1 cup cooking oil (for frying)
Rice Bowl Toppings
- 2 cups cooked jasmine rice (warmed)
- 1 cup kimchi
- 1/2 cup shredded carrots
- 1 cucumber (sliced)
- 4 green onions (sliced)
- 2 tbsp toasted sesame seeds
Sauce
- 1/2 cup katsu sauce (tonkatsu sauce)
- 1/4 cup Sriracha mayo
Instructions
- Cook rice: Prepare jasmine rice according to the package instructions or use pre-cooked rice, making sure it is warmed thoroughly before assembling the bowls.
- Prepare sauce: In a small bowl, mix together the katsu (tonkatsu) sauce and Sriracha mayo. Set this flavorful sauce aside for drizzling on the finished bowls.
- Season chicken: Season both sides of each chicken cutlet evenly with salt, pepper, garlic powder, and onion powder to build the base flavor.
- Heat oil: Pour about 1/2 inch of cooking oil into a cast iron or heavy skillet and heat over medium-high heat until the oil reaches 350ºF, perfect for frying the chicken.
- Coat chicken: Set up three shallow bowls for breading — one with flour, one with beaten eggs, and one with panko breadcrumbs. Carefully dredge each chicken cutlet first in flour, then dip into the egg mixture, and finally press firmly into the panko breadcrumbs to ensure an even, crispy coating.
- Cook chicken: Once the oil is hot, fry the chicken cutlets for 3 to 4 minutes on each side until golden brown and crispy. Use tongs to flip the chicken gently and ensure even cooking. Chicken internal temperature should reach 165ºF for safety. Drain cooked chicken on paper towels and keep warm under foil while frying remaining pieces.
- Assemble bowls: Divide the warmed rice evenly between four bowls. Slice the fried chicken cutlets into strips and arrange on top of the rice. Add a scoop of kimchi, shredded carrots, and cucumber slices. Drizzle with the prepared katsu-Sriracha mayo sauce. Finish by sprinkling toasted sesame seeds and sliced green onions on top for added flavor and crunch.
Notes
- Pounding the chicken cutlets to an even thickness helps them cook evenly and stay juicy.
- Maintaining the oil temperature at 350ºF is key for a crispy exterior without absorbing too much oil.
- You can substitute kimchi with pickled vegetables or omit it if unavailable.
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- Leftover cooked rice can be stored and reheated for convenience.
