Crispy Japanese Katsu Bowls
Comforting, golden, and impossibly crunchy—these Crispy Japanese Katsu Bowls deliver a satisfying bite every time. Featuring panko-breaded chicken, fluffy rice, creamy homemade sauce, and fresh toppings, it's a Japanese comfort classic brought to your kitchen.
Equipment
- Rolling pin or meat mallet
- 3 shallow bowls for dredging station
- Skillet or frying pan for deep frying
- Tongs for safe frying
- wire rack or paper towels for resting the chicken
- Knife and cutting board
- Small mixing bowl for katsu sauce
- Serving bowls for final assembly
Ingredients
- 2 boneless skinless chicken breasts
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups Japanese panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying (about 1½ inches deep in pan)
- 2 cups cooked short-grain or sushi rice
- 0.5 cup shredded cabbage (optional)
- 2 tbsp chopped scallions or green onions
- 2 tbsp ketchup (for sauce)
- 1 tbsp Worcestershire sauce
- 0.5 tbsp soy sauce
- 1 tsp sugar
Instructions
- Pound the chicken lightly to an even thickness using a rolling pin or meat mallet. Season both sides with salt and pepper.
- Set up three shallow bowls: flour, beaten eggs, and panko. Dredge chicken in flour, dip in eggs, then coat thoroughly in panko breadcrumbs.
- Heat oil in a skillet to 350°F (175°C). Gently place breaded chicken in hot oil and fry for 3–4 minutes per side until golden and cooked through (165°F internal temp).
- Transfer fried chicken to a wire rack or paper towels to rest and stay crispy.
- In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar until smooth to make the katsu sauce.
- Slice the katsu into strips. Assemble bowls by spooning rice, layering with cabbage and chicken, then topping with sauce and scallions.
Notes
Double-fry for extra crispiness. For gluten-free versions, use rice flour and gluten-free panko. Pre-toast panko in a dry skillet for maximum crunch. Serve with shredded cabbage, pickled radish, or spicy mayo for extra flair. Leftovers can be frozen and crisped in an air fryer.