Prepare the Chicken

Dredge the seasoned chicken breast in flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.

Breading the Chicken

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and let it rest on paper towels to drain excess oil.

Fry the Chicken

In a small saucepan, combine the white rice and water. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

In a saucepan, combine chicken broth, soy sauce, garlic powder, and onion powder. In a separate bowl, mix cornstarch with water to create a slurry. Bring the broth mixture to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook until the gravy thickens.

Make the Gravy

In a small skillet, heat a little oil over medium heat. Crack the egg into the skillet and season with salt and pepper. Cook to your desired doneness (sunny-side up, over-easy, etc.).

Fry the Egg

Chicken breast

Panko breadcrumbs

All-purpose flour

Salt

Black pepper

Oil for frying

White rice

Water

Chicken broth

Soy sauce

Cornstarch

Water (for slurry)

Garlic powder

Onion powder

Pepper

Chicken Katsu Loco Bowl

Make Chicken Katsu Loco Bowl Recipe in just 45m. 1 chicken katsu, 1 scoop rice, gravy, 1 egg

Chicken Katsu Loco Bowl Recipe

Frequently paired with

Local Coupons