Japanese · Rice Bowl
Chicken Katsu Rice Bowls
Crispy panko chicken with rice, shredded cabbage, cucumber, and tangy katsu sauce.
20 minutes prep · 25 minutes cooking · 4 servings
Ingredients
- 1.5 lb Chicken cutlets
- 1.5 cup Panko breadcrumbs
- 2 item Eggs
- 2 cup White rice
- 0.5 item Green cabbage
- 1 item Cucumber
- 0.5 cup Katsu sauce
- 0.75 tsp Garlic powder
- 0.5 tsp Ground ginger
- 0.5 tsp Black pepper
- 0.5 tsp Onion powder
- 0.5 tsp Kosher salt
Directions
- Cook rice and thinly shred cabbage and cucumber.
- Dip chicken in beaten egg, coat with panko, and season lightly.
- Shallow-fry chicken over medium heat until crisp and the center reaches 165°F internal.
- Rest and slice the cutlets.
- Build bowls with rice, vegetables, sliced chicken, and katsu sauce.
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