Description
Crispy golden chicken served over fluffy rice and drizzled with homemade tonkatsu sauce and spicy mayo—Japanese Katsu Bowls with Tonkatsu Sauce are a satisfying, flavor-packed dinner that comes together with pantry basics and a few Asian-inspired ingredients.
Ingredients
1 pound boneless, skinless chicken thighs or breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup neutral oil (vegetable or canola) for frying
3 cups steamed short-grain white rice
1/4 cup tonkatsu sauce (store-bought or homemade)
2 tablespoons mayonnaise
1 tablespoon sriracha (adjust to taste)
2 tablespoons chopped parsley or green onion
Instructions
1. Pound the chicken to even thickness and season both sides with salt and pepper.
2. Set up a dredging station with 3 shallow bowls: flour in one, beaten eggs in another, and panko in the third.
3. Dredge each chicken piece in flour, dip in egg, then coat thoroughly in panko.
4. In a skillet, heat oil over medium-high heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Drain on paper towels or wire rack.
5. Mix mayo and sriracha to create spicy mayo. If making tonkatsu sauce, whisk together 1/4 cup ketchup, 2 tablespoons Worcestershire, 1 tablespoon soy sauce, and 1 tablespoon sugar.
6. Slice the fried chicken. In each bowl, layer rice, then chicken strips. Drizzle with tonkatsu sauce and spicy mayo. Garnish with parsley or green onions.
7. Serve immediately or store components separately for meal prep.
Notes
Pounding the chicken evenly helps it cook faster and more uniformly.
For extra crispiness, let breaded chicken rest 10 minutes before frying.
If storing for meal prep, keep sauces and rice separate to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: chicken katsu, rice bowl, Japanese dinner