Japanese Katsu Bowls
Discover the ultimate main dish with crispy breaded chicken served over fluffy rice, fresh cabbage, and rich tonkatsu sauce, perfect for family gatherings.
Ingredients
For the Katsu
- 2 pieces boneless chicken thighs (or a Halal cut of your choice)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 pieces eggs, beaten
- Oil for frying (vegetable or canola)
For Assembly
- 2 cups cooked rice (white or brown, based on your preference)
- 1 cup finely shredded cabbage
- ½ cup tonkatsu sauce (check for Halal compliance)
- As needed Chopped green onions for garnish
Instructions
Preparation
- Start by seasoning the chicken thighs with salt and pepper. Make sure both sides are nicely coated.
- Set up a breading station with three shallow bowls: place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
Breading and Cooking
- Dip each seasoned chicken thigh into the flour, shaking off any excess. Next, coat it in the egg, and finally press it firmly into the panko breadcrumbs until fully covered.
- In a large skillet, heat about ½ inch of cooking oil over medium heat. It should shimmer when it’s ready.
- Carefully place the breaded chicken into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Ensure the internal temperature reaches 165°F.
- Once cooked, transfer the katsu to a plate lined with paper towels to drain excess oil. Allow it to rest for a few minutes before slicing into strips.
Assembly
- Place a serving of rice in a bowl, add the shredded cabbage, and top it off with your crispy chicken strips.
- Drizzle with tonkatsu sauce and garnish with green onions.
Serving
- Dig in and savor every crunchy, savory bite!
Notes
Substitutions: If you’re out of chicken thighs, feel free to use chicken breast or even tofu for a vegetarian option. Timing: Make sure your oil is hot enough before adding the chicken; otherwise, you risk soggy katsu. Common Mistakes: Avoid overcrowding the skillet, as this will reduce the oil temperature and affect the crispiness. Fry in batches if necessary. Storing: Allow any leftovers to cool, then store in an airtight container for up to three days. For longer storage, freeze the chicken separately from rice and toppings.