Easy Chicken Katsu Bowls

This recipe for Easy Chicken Katsu Bowls brings one of Japan’s most beloved comfort foods right into your kitchen. It features a perfectly crispy, panko-breaded chicken cutlet, fried to a beautiful golden brown, sliced, and served over a bed of fluffy steamed rice with crisp shredded cabbage. A generous drizzle of a sweet and tangy homemade tonkatsu sauce is the final, perfect touch to this incredibly satisfying meal.

Forget takeout—making chicken katsu at home is surprisingly simple and the results are so much better. The secret to that shatteringly crisp crust is the Japanese panko breadcrumbs. This is a hearty, delicious, and family-friendly meal that’s perfect for any night of the week.

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Why You’ll Love This Recipe

• Incredibly Crispy Chicken: The panko breading creates a light, airy, and super crunchy crust that’s completely addictive.
• Better Than Takeout: Tastes just like the restaurant version, but fresher and made right at home.
• Simple, Flavorful Sauce: The homemade tonkatsu sauce is easy to whisk together and packed with tangy, savory flavor.
• Complete, Hearty Meal: A satisfying bowl with a perfect balance of protein, carbs, and fresh vegetables.

Ingredients

For the Chicken Katsu:

• 2 large Boneless, Skinless Chicken Breasts (about 1.5 lbs total)
• 1/2 cup All-Purpose Flour
• 2 large Eggs, lightly beaten
• 2 cups Panko Breadcrumbs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Neutral oil (like canola or vegetable), for frying

For the Tonkatsu Sauce:

• 1/2 cup Ketchup
• 1/4 cup Worcestershire Sauce
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• 1 tablespoon Sugar

For Serving:

• 4 cups Cooked Japanese Short-Grain Rice
• 2 cups Cabbage, very thinly shredded
• Optional: Sliced green onions, toasted sesame seeds

Step-by-Step Instructions

1. Prepare the Chicken: Slice each chicken breast in half horizontally to create four thin cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even 1/2-inch thickness. Season both sides of each cutlet with salt and pepper.
2. Set Up Breading Station: Prepare three shallow dishes. In the first, place the flour. In the second, the beaten eggs. In the third, the panko breadcrumbs.
3. Bread the Chicken: Working with one cutlet at a time, dredge it in the flour, shaking off the excess. Next, dip it into the egg, letting the excess drip off. Finally, press it firmly into the panko, ensuring the entire surface is well-coated.
4. Make the Tonkatsu Sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until the sugar has dissolved.
5. Fry the Chicken: In a large, heavy-bottomed skillet, heat about 1 inch of oil to 350°F (175°C). Carefully place two of the breaded cutlets in the hot oil. Fry for 3-5 minutes per side, until deep golden brown and cooked through.
6. Drain and Slice: Transfer the cooked katsu to a wire rack to drain. Let it rest for a few minutes, then slice it into 1-inch strips.
7. Assemble the Bowls: Divide the cooked rice among four bowls. Top with a generous handful of shredded cabbage. Arrange the sliced chicken katsu on top. Drizzle generously with the tonkatsu sauce and garnish with green onions and sesame seeds.

Tips & Variations

• Pro Tip: Pounding the chicken to an even thickness is the key to ensuring it cooks quickly and evenly, resulting in a juicy cutlet.
• Air Fryer Method: For a lighter version, preheat your air fryer to 400°F (200°C). Spray the breaded cutlets with cooking spray and air fry for 10-14 minutes, flipping halfway, until golden and crispy.
• Tonkatsu (Pork Version): The classic version of this dish uses boneless pork chops instead of chicken. Follow the same method for a delicious Tonkatsu.
• Add Japanese Mayo: For an extra layer of flavor, drizzle a little Kewpie (Japanese) mayonnaise over the katsu along with the tonkatsu sauce.

Frequently Asked Questions (FAQ)

• What is panko and can I use regular breadcrumbs?
  • Panko are Japanese-style breadcrumbs made from crustless bread. They are lighter and flakier than regular breadcrumbs, which is what gives katsu its signature airy, crispy crust. It is highly recommended to use panko for the best results.
• How do I store leftovers?
  • Store the components separately in airtight containers in the refrigerator. The chicken will lose its crispiness but can be reheated in an air fryer or oven to help restore some of the crunch.
• Can I make the sauce in advance?
  • Yes, the tonkatsu sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

Serving Suggestions

• A classic Chicken Katsu Bowl is a complete meal, but it’s often served with a side of hot miso soup and some Japanese pickles (tsukemono) for a full, authentic experience.

Abby

Crispy Chicken Katsu Bowls

These Crispy Chicken Katsu Bowls are the ultimate comfort food with a Japanese twist. Crispy panko-crusted chicken cutlets are served over fluffy rice with edamame, cucumber, avocado, and a drizzle of spicy mayo. Perfect for a hearty weeknight dinner!

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Dish

Cuisine: Asian Fusion, Japanese

Calories: 924

Ingredients Equipment Method Notes

Ingredients

  

• 2/3 cup + 2 tbsp tamari or soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 2 tsp grated ginger
• 2 tbsp chopped green onions
• 1 tsp + 3 tbsp sesame seeds
• 4 chicken cutlets (or 2 boneless breasts, halved horizontally)
• 1 cup Panko breadcrumbs
• chili flakes, to taste
• 1 bag frozen shelled edamame
• 3-4 cups cooked rice
• cucumber, avocado, pickled ginger, and nori sheets – for serving
• 1/3 cup olive oil mayonnaise
• 1-2 tbsp sriracha
• 2 tsp soy sauce or tamari
• 1 tsp honey (for spicy mayo)

Equipment

• Large Skillet
• Mixing Bowls
• Shallow bowl for dredging
• Cutting Board
• Knife

Method

 

1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onions, 1 teaspoon sesame seeds, and chili flakes.
2. Place the chicken in the bowl and pour over 3–4 tablespoons of the sauce, saving the rest for serving. Marinate 10 minutes.
3. Mix Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge chicken in the mixture, pressing firmly to adhere.
4. Heat oil in a skillet over medium-high. Cook chicken until golden, 3–4 minutes per side. Transfer to a cutting board.
5. Add edamame to the skillet, cook until thawed, then stir in 2 tablespoons tamari/soy sauce. Cook 1 more minute and remove from heat.
6. In a small bowl, whisk mayo, sriracha, soy sauce, and honey until smooth.
7. Slice chicken into strips. Divide rice into bowls and top with chicken, edamame, cucumber, avocado, pickled ginger, green onions, and nori. Drizzle with spicy mayo and reserved sauce.

Notes

You can swap chicken cutlets for thighs or even pork katsu. Serve with extra pickled ginger and nori for a restaurant-style presentation. Adjust the spice level in the mayo with more or less sriracha to taste.