Chicken Katsu Recipe

Lunch Bowl Specials

1. 1

   Cabbage slaw ready

   In a large bowl, combine 4 cups shredded cabbage and 0.5 cup shredded carrot. In a small bowl whisk together 1 tablespoon rice vinegar, 1 teaspoon sugar, and 0.5 teaspoon sesame oil; pour over the slaw and toss to coat. Set aside to let flavors meld.

2. 2

   Dredging station setup

   Place 1 cup all-purpose flour in a shallow dish. Beat 2 large eggs in another shallow dish. In a third shallow dish, combine 2 cups panko breadcrumbs with 1 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Prepare chicken

   Pound 4 boneless skinless chicken breasts to about 1/4 inch thickness. Season both sides with a pinch of salt and pepper (about 0.5 teaspoon salt and 0.25 teaspoon pepper total).

4. 4

   Dredge the chicken

   Dredge each chicken breast in the flour, tapping off excess. Dip into the beaten eggs, then coat completely with the panko mixture, pressing to adhere.

5. 5

   Fry the chicken

   In a deep skillet or heavy pot, heat 4 cups vegetable oil to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 2–3 minutes per side. Transfer to a rack or plate lined with paper towels to drain.

6. 6

   Sauce and finish

   Drizzle or brush a light layer of tonkatsu sauce over the fried chicken, or serve sauce on the side. Sprinkle with sesame seeds if desired.

7. 7

   Assemble bowls

   Divide 4 cups cooked white rice among bowls. Slice each chicken breast into strips and arrange over the rice. Top with the cabbage–carrot slaw. Drizzle with additional tonkatsu sauce and garnish with sesame seeds.