Description
Crispy panko-breaded chicken cutlets served over fluffy white rice with fresh cabbage, carrots, and a drizzle of sweet and tangy homemade tonkatsu sauce—a comforting and flavorful Japanese-inspired bowl.
Ingredients
2 boneless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil for frying
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 tablespoon sugar
1/2 teaspoon garlic powder
2 cups cooked white rice
1 cup shredded green cabbage
1/2 cup shredded carrots
1 green onion, sliced
Optional: sesame seeds, pickled ginger
Instructions
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder until smooth. Set aside.
- Season chicken breasts with salt and pepper. Dredge each breast in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat about 1/2 inch of oil in a skillet over medium-high heat. Fry chicken for 3–4 minutes per side until golden brown and cooked through.
- Remove fried cutlets and place on a paper towel-lined plate. Let rest for 5 minutes, then slice into strips.
- Divide cooked rice into two bowls. Top with shredded cabbage, carrots, and sliced green onion.
- Place sliced katsu on top of each bowl. Drizzle with prepared tonkatsu sauce and garnish with sesame seeds or pickled ginger if desired.
Notes
You can substitute pork for chicken to make traditional tonkatsu.
To make it lighter, bake or air-fry the cutlets instead of frying.
Add extras like avocado, cucumber slices, or a soft-boiled egg for variety.
Store leftover components separately for best texture when reheating.
For gluten-free version, use gluten-free panko and tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 530 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 155 mg
