Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 4 tbsp low-sodium soy sauce
- 2 tbsp mirin or rice vinegar
- 2 tbsp brown sugar
- Vegetable oil (for frying)
- 4 cups cooked white or brown rice
- Green onions and sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
- Dredge the Chicken: Set up three bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
- Heat the Oil: In a skillet over medium heat, add vegetable oil until it covers the bottom (approximately 1/4 inch deep) and heat until shimmering around 350°F (175°C).
- Fry Until Golden Brown: Carefully place coated chicken in hot oil and cook for 3-4 minutes on each side until golden brown and crispy.
- Make the Tonkatsu Sauce: In a bowl, mix together soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water until combined.
- Assemble Your Bowls: Serve warm cooked rice in bowls topped with sliced fried chicken, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.
Notes
For extra flavor, consider marinating the chicken in soy sauce for 30 minutes before dredging.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Katsu, Japanese cuisine, Fried chicken, Tonkatsu sauce, Rice bowls