Crispy Chicken Katsu Rice Bowl is one of my favorite meals. I love how crunchy the chicken is and how it pairs so well with the fluffy rice. When I first made this dish, I wanted something quick but also full of flavor. As I cooked, the delicious smell filled my kitchen, and I couldn’t wait to enjoy it!
The Chicken
To make the Crispy Chicken Katsu Rice Bowl, I started with boneless chicken breasts. I pounded them flat so they would cook evenly and get nice and crispy. Then, I dipped the chicken in flour, egg, and panko breadcrumbs. Each layer added texture and crunch. Once the oil was hot, I carefully placed the chicken in the pan. Listening to the sizzle made me feel excited, knowing dinner would be great!
The Rice
While the chicken was frying, I prepared the rice. I rinsed the grains to remove extra starch, which makes the rice fluffy. Once cooked, I added a splash of rice vinegar to give it a little tang. This rice was the perfect base for my Crispy Chicken Katsu Rice Bowl. When I piled the chicken on top of the rice, I felt like I had created something special.
Finally, I whipped up a quick sauce to drizzle over the chicken. I mixed soy sauce, mirin, and a touch of sugar to balance the flavors. When I poured the sauce over the crispy chicken, it glistened beautifully. Taking my first bite of the Crispy Chicken Katsu Rice Bowl was pure joy! The crunch of the chicken, the softness of the rice, and the sweet sauce made every bite a delightful experience. I knew I had found a new family favorite!
Table of Contents
Chef’s Notes-Crispy Chicken Katsu Rice Bowl
- Ensure the chicken breasts are pounded to an even thickness (about 1/2 inch) to promote even cooking. This helps the meat remain juicy and tender.
- Use one hand for the wet ingredients (batter) and the other for the dry (panko). This prevents your fingers from getting too messy and helps create an even coating.
- For an ultra-crispy texture, lightly toast the panko breadcrumbs in a dry pan before coating the chicken. This adds a nutty flavor and enhances crunch.
- Use a thermometer to monitor the oil temperature. If the oil is too hot, the outside will cook too quickly and may burn while the inside remains raw. If it’s too cool, the chicken will absorb excess oil, resulting in a greasy texture.
- Experiment with adding a splash of sake or a teaspoon of mirin to the sauce for added depth of flavor. A sprinkle of furikake (Japanese rice seasoning) can also elevate the dish.
- After frying, let the chicken rest on paper towels to absorb excess oil. This will help maintain the crispiness when serving.
- To complement the dish, consider serving it with a small bowl of miso soup or pickled vegetables to balance the flavors.
Crispy Chicken Katsu Rice Bowl
4
servings10
minutes40
minutes380
kcal5
minutes55
minutesDive into the delightful world of Japanese cuisine with our Crispy Chicken Katsu Rice Bowl! This irresistible dish features tender, breaded chicken cutlets fried to golden perfection, nestled atop fluffy rice and smothered in a rich, savory onion and egg sauce. Perfect for a weeknight dinner or a special meal, this recipe combines simplicity with authentic flavors that will transport your taste buds straight to Japan. Whether you’re a seasoned cook or just starting out, this Chicken Katsu Don is sure to become a family favorite. Get ready to impress with this delicious and comforting rice bowl that’s as easy to make as it is delicious!
Ingredients
- Proteins
4 boneless, skinless chicken breasts gently pounded for tenderness and seasoned with salt and pepper
- Battering
2 large eggs
1/2 cup all-purpose flour
1/4 cup ice-cold water
- Coating
1 1/2 cups panko breadcrumbs
- Sauce
1 large onion thinly sliced
2 large eggs beaten
1 cup dashi stock
3 tablespoons soy sauce
2 tablespoons mirin or granulated sugar
- Base Garnish
2 cups cooked white rice
2 green onions finely chopped
Vegetable oil for frying
- Alternative Ingredients:
Chicken: Turkey cutlets or tofu for a vegetarian option.
All-Purpose Flour: Gluten-free flour blend for a gluten-free version.
Panko Breadcrumbs: Almond flour breadcrumbs for a low-carb substitute.
Mirin: Substitute with a mix of rice vinegar and a touch of sugar if unavailable.
Soy Sauce: Tamari for a gluten-free alternative.
Directions
- Prepare Chicken: Using a chef’s knife, gently flatten each chicken breast to an even thickness without tearing the meat. Season both sides generously with salt and freshly ground pepper. This ensures a flavorful foundation for your cutlets. (Approx. 5 minutes)
- Batter and Coat: In a mixing bowl, whisk together 2 eggs, 1/2 cup of all-purpose flour, and 1/4 cup of cold water until smooth and thick. Dip each seasoned chicken breast into the batter, ensuring full coverage, then press into 1 1/2 cups of panko breadcrumbs, firmly packing them to adhere well during frying. (Approx. 10 minutes)
- Fry Chicken: Heat vegetable oil in a nonstick pan over medium-high heat until it reaches approximately 350°F, testing by dropping a breadcrumb piece to see if it floats within 5 seconds. Carefully add the breaded chicken and fry for 3-4 minutes on each side until golden and crispy. Transfer to paper towels to drain excess oil and let rest. (Approx. 15 minutes)
- Prepare Sauce: In a small pan, combine 1 cup of dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin or sugar, and 1/2 sliced onion. Bring to a simmer over medium heat and cook for 3-4 minutes until the onions soften and become translucent. (Approx. 10 minutes)
- Combine Eggs: Whisk 2 eggs in a bowl and pour over the simmered sauce and onions. Add the fried chicken cutlets into the pan, distributing them evenly. Gently stir with chopsticks to allow the eggs to set around the chicken and onions, cooking for an additional 1 minute until nearly done. (Approx. 5 minutes)
- Serve: Place 2 cups of cooked white rice into serving bowls. Carefully transfer the chicken cutlets and savory egg mixture over the rice. Garnish with finely chopped green onions for a fresh finish. Enjoy your homemade Crispy Chicken Katsu Rice Bowl! (Approx. 5 minutes)
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
- Whisk
- frying pan
- paper towels
- small pan
- chopsticks
Nutrition Facts
- Calories: 380kcal
- Fat: 12g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 8g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 60mg
- Iron: 2mg
FAQ- Crispy Chicken Katsu Rice Bowl
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Adjust cooking time as necessary since thighs may take slightly longer to cook.
What can I substitute for dashi stock?
If you can’t find dashi, you can use a mix of chicken or vegetable broth with a splash of soy sauce to mimic the umami flavor.
Is this dish suitable for meal prep?
Yes! You can prepare the chicken and sauce ahead of time. Keep them separate until you’re ready to serve to maintain crispiness.
Can I make this dish gluten-free?
Absolutely! Use gluten-free flour for the batter, and substitute panko with gluten-free breadcrumbs. Ensure your soy sauce is gluten-free (look for tamari).
How can I store leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to keep the chicken crispy, and serve over fresh rice.
