Katsu Chicken Rice Bowl

Crispy breaded chicken topped with a blend of tangy tonkatsu sauce and creamy-spicy Sriracha mayo, is layered in a bowl of jasmine rice and served with fresh cucumber slices, shredded carrots, and kimchi. Ready in 30 minutes.

Course Dinner

Cuisine Japanese

Recipe Type Bowls, Cast Iron Skillet, Chicken, Fall, Kid-Friendly, Rice Dishes, Served Hot, Summer

Skill Level Easy

Prep Time 20

Cook Time 10

Total Time 28

Servings

Calories 1208kcal

Author Angela G.

Equipment

Ingredients

Chicken

4 chicken cutlets pound flat if needed
2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour
2 eggs
2 cups panko breadcrumbs
1 cup cooking oil (for frying)

Rice

2 cups cooked jasmine rice warmed

Veggies

1 cup kimchi
½ cup shredded carrots
1 cucumber sliced

Garnish

4 green onions sliced
2 tablespoon toasted sesame seeds

Katsu-mayo Sauce

½ cup katsu sauce also called "tonkatsu sauce"
¼ cup Sriracha mayo

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Instructions

Cook rice. Prepare rice according to package or use pre-cooked rice, just warm it up.
Prepare sauce. Mix together tonkatsu sauce with Sriracha mayo as set aside.
Season chicken. Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
Heat oil. In a cast iron skillet add about ½" of oil set to medium-high. Let heat to a temperature of 350ºF while you coat the chicken.
Coat chicken. In three shallow bowls, set up the breading station. In one bowl, add flour. In the second bowl, crack egg and whisk until well beaten. In the third bowl, add panko bread crumbs.
Coat each piece of chicken in flour, then dip into the egg mixture, and then press firmly into the panko mixture, ensuring an even coating on all sides.
Cook chicken. Once oil has reached 350ºF, add chicken and cook for 3–4 minutes per side until golden brown and crispy and internal temp reached 165ºF. Flip carefully using tongs.
Place on a plate lined with paper towels. Cover with foil to keep warm and allow to rest while you cook remaining chicken.
Assemble bowls. Add an even amount of rice to each bowl. Cut cooked chicken into strips and layer on top of the cooked rice. Add kimchi, carrots and cucumber slices.
Top with the katsu-mayo sauce, sesame seeds, and green onions.

Notes

The amount of cooking oil you need may vary depending on the size of your skillet. Adjust as needed to reach ½" deep.
Use a meat thermometer to check the oil temperature and the chicken's internal temperature. The key to frying is monitoring the temperature of both!
To make your own tonkatsu sauce: see the Tips section for my simple recipe made with soy sauce, ketchup, sugar, and Worcestershire sauce plus optional spices.

Nutrition