Rice Bowl Chicken Katsu is a delicious and filling Japanese dish that is perfect for those who love a hearty meal. The dish typically consists of breaded and fried chicken cutlets served on a bed of rice, with a variety of toppings and sauces to add flavor and texture.
How To Make:
To make the dish, boneless chicken breasts are pounded thin and then coated in a mixture of flour, egg, and panko breadcrumbs. The chicken is then fried until golden brown and crispy, creating a flavorful and tender cutlet. The rice is typically cooked separately and then served in a bowl, with the chicken cutlet placed on top.
There are many variations of Rice Bowl Chicken Katsu, with different toppings and sauces used depending on personal preference. Some common toppings include sliced green onions, shredded cabbage, and pickled vegetables, while popular sauces include tonkatsu sauce, teriyaki sauce, and mayo. Many people also like to serve the dish with a side of miso soup or edamame for a complete and satisfying meal.
Tips and Variations:
Tips:
Pound the chicken to an even thickness: This will help the chicken cook evenly and make it easier to bread.
Use Panko breadcrumbs: Panko breadcrumbs are Japanese breadcrumbs that are lighter and crispier than traditional breadcrumbs, making for a better texture for the katsu.
Make sure the oil is hot: The oil should be around 350°F (180°C) before adding the chicken. This will help the chicken cook evenly and prevent it from getting too oily.
Drain excess oil: Once the chicken is cooked, place it on a wire rack or paper towel to drain the excess oil.
Serve with sauce: Katsu sauce or Tonkatsu sauce is traditionally served with Chicken Katsu. You can find these sauces at Asian grocery stores or make your own.
Variations:
Make it spicy: Add some red pepper flakes or cayenne pepper to the breadcrumbs to make the katsu spicy.
Use different proteins: Try making Pork Katsu or even Tofu Katsu for a vegetarian option.
Add vegetables: Serve the Rice Bowl Chicken Katsu with steamed or stir-fried vegetables such as broccoli, carrots, and snap peas.
Use different sauces: Try serving the Chicken Katsu with spicy mayo, sriracha sauce, or even a teriyaki sauce.
Make it a sandwich: Serve the Rice Bowl Chicken Katsu on a bun with lettuce, tomato, and katsu sauce for a tasty sandwich option.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- Oil for frying
- Cooked rice
- Shredded cabbage
- Katsu sauce or Tonkatsu sauce
Instructions:
Pound the chicken breasts to an even thickness and season with salt and pepper.
Three shallow dishes should be used: one for the flour, one for the eggs, and one for the breadcrumbs.
Each chicken breast should be floured and any excess should be shaken off. Dip the chicken in the beaten eggs, then coat it in the breadcrumbs, pressing the breadcrumbs onto the chicken to make sure they stick.
Heat enough oil in a deep frying pan or wok to cover the chicken. Once the oil is hot (around 350°F/180°C), carefully add the chicken breasts and fry for 4-5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the oil and place it on a wire rack or paper towel to drain any excess oil.
To assemble the rice bowl, place a serving of cooked rice in a bowl and top it with shredded cabbage. Cut the chicken into strips and place it on top of the cabbage.
Serve the Rice Bowl Chicken Katsu with Katsu sauce or Tonkatsu sauce on the side for dipping.