Description
Savor the delicious crunch of crispy chicken katsu served over fluffy rice, drizzled with a rich, homemade tonkatsu sauce that’s sure to impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 3 tbsp soy sauce
- 1/2 cup ketchup
- 3 tbsp Worcestershire sauce
Instructions
- Pound chicken breasts between two sheets of plastic wrap until about half an inch thick.
- Set up a dredging station with three shallow bowls: one with seasoned flour, another with whisked eggs, and the last with panko breadcrumbs.
- Dredge each chicken breast in flour, dip into egg, then coat thoroughly in panko breadcrumbs, pressing gently.
- Heat oil in a large skillet over medium heat (about 350°F). Fry each breaded chicken breast for 4-5 minutes per side until golden brown and cooked through.
- In a small bowl, whisk together ketchup and Worcestershire sauce until well combined.
- Serve crispy chicken katsu over a bed of fluffy rice. Drizzle generously with homemade tonkatsu sauce before plating.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg
Keywords: Customize your katsu bowls by adding your favorite vegetables or swapping chicken for tofu for a vegetarian option. For extra flavor, consider adding a dash of sriracha to the tonkatsu sauce.