Chicken Katsu Loco Bowl Recipe

Prepare the Chicken

Season the chicken breast with salt and black pepper on both sides.

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.

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.

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.

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.

Fry the Egg

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.).