Chicken Katsu Loco Bowl Recipe
1 chicken katsu, 1 scoop rice, gravy, 1 egg
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Ingredients
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Chicken Katsu
Rice
Gravy
Egg
Method
Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breast with salt and black pepper on both sides.
- 2
Breading 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.
- 3
Fry 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.
Rice
- 4
Cook the Rice
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.
Gravy
- 5
Make the Gravy
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.
