Description
Savor the crunch of crispy chicken served over fluffy rice, drizzled with tangy tonkatsu sauce. A delightful dish perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- 2 tbsp soy sauce (low-sodium preferred)
Instructions
- Tenderize chicken breasts to about half an inch thick.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each chicken breast in flour, dip into egg wash, then press into panko until fully covered.
- In a large skillet over medium heat, add enough vegetable oil to cover the bottom (about half an inch). Heat oil to about 350°F (175°C).
- Fry breaded chicken for 4-5 minutes on each side until golden brown.
- Transfer to paper towels to drain excess oil and let it rest for a few minutes before slicing into bite-sized pieces.
- Spoon fluffy rice into bowls and top with sliced katsu chicken.
- Drizzle generously with tonkatsu sauce and sprinkle with chopped green onions.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 10g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg
Keywords: - Feel free to substitute chicken with tofu for a vegetarian version. - Add shredded cabbage or carrots for extra crunch and color. - Leftovers can be stored in an airtight container in the fridge for up to three days.