Chicken Katsu Rice Bowls
These chicken katsu rice bowls combine tender fried chicken coated in crispy panko breadcrumbs, and a sweet and tangy tonkatsu sauce, all served over sticky sushi rice with avocado and sliced cucumber. A budget-friendly at-home option!
Equipment
- 1 Rice cooker
- 1 Thermometer
Ingredients
Ingredients
- 2 large chicken breasts sliced thin
- 4 tablespoons soy sauce for marinade
- ⅓ cup plain flour or all-purpose
- 2 eggs beaten
- 1 ½ cups panko breadcrumbs for coating
- Oil for frying
- ¼ cup tomato ketchup for tonkatsu sauce
- 2 tablespoons Worcestershire sauce for tonkatsu sauce
- 1 tablespoon soy sauce for tonkatsu sauce
- 1 tablespoon mirin for tonkatsu sauce
- 1 teaspoon white sugar for tonkatsu sauce
- ½ teaspoon Dijon mustard for tonkatsu sauce
- 1 cup sushi rice
- 1 avocado sliced
- 4 baby cucumbers sliced
- Sesame seeds for garnish
Instructions
Instructions
- Slice each chicken breast in half horizontally to make four thin fillets.
- Marinate the chicken in soy sauce for at least 10 minutes.
- Set up a coating station with flour, beaten eggs, and panko breadcrumbs.
- Heat oil in a skillet over medium heat. Coat each chicken piece in flour, egg, and panko, then fry until golden brown (about 4-5 minutes per side).
- Mix ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard to make the tonkatsu sauce.
- Once chicken is cooked, drain on paper towels and slice into strips.
- Serve chicken strips over sushi rice with avocado and cucumbers. Drizzle with tonkatsu sauce and sprinkle sesame seeds.
Notes
Serve immediately for best texture. Leftovers can be stored in separate containers to maintain crispiness and fluffiness of the ingredients. Reheat chicken in a pan for the best results.