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Crispy Chicken Katsu Bowls

Golden crispy chicken katsu served over rice with shredded cabbage and savory katsu sauce for a satisfying Japanese-inspired meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Katsu
  • 2 boneless skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup vegetable oil for frying
Katsu Sauce
  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
Bowls
  • 2 cups cooked white rice
  • 1 cup green cabbage shredded
  • 1 carrot julienned
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Mixing bowls
  • Large skillet
  • Tongs
  • Cutting board

Method
 

  1. Pound chicken breasts to even thickness and season with salt and pepper.
  2. Prepare breading station with flour, beaten eggs, and panko breadcrumbs.
  3. Coat chicken in flour, dip in eggs, then cover with panko.
  4. Heat oil in skillet and fry chicken 4–5 minutes per side until golden.
  5. Mix ketchup, Worcestershire sauce, soy sauce, and sugar to make katsu sauce.
  6. Slice cooked chicken into strips.
  7. Divide rice into bowls and top with cabbage and chicken.
  8. Drizzle with katsu sauce and garnish with sesame seeds and green onions.

Notes

For a healthier option, cook the breaded chicken in an air fryer instead of frying.