Katsu Loco Bowl Recipe
Make Katsu Loco Bowl Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Katsu
For the Rice Base
For the Toppings
Method
For the Chicken Katsu
- 1
Prepare the Chicken
Season the chicken thighs with salt and black pepper on both sides.
- 2
Dredge the Chicken
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each piece of seasoned chicken first into the flour, then into the egg, and finally coat it with panko breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken pieces. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
For the Rice Base
- 4
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
For the Toppings
- 5
Prepare the Toppings
While the rice and chicken are cooking, shred the cabbage and chop the green onions. Set aside.
Assembly
- 6
Assemble the Bowl
In a serving bowl, place a generous scoop of rice at the bottom. Slice the fried chicken katsu and arrange it on top of the rice. Add a handful of shredded cabbage, sprinkle with green onions and sesame seeds. Drizzle tonkatsu sauce and mayonnaise over the top. For an extra kick, add sriracha if desired.
