Intro
Hi, I am Dulcia. I love making crisp, comforting Japanese-style bowls at home, and these Japanese katsu bowls with tonkatsu sauce are a favorite when I want something satisfying and quick. They are great for weeknight dinners, and the homemade sauce takes just minutes to pull together.
Origins
Tonkatsu is a Japanese dish of breaded, deep-fried pork cutlet that became popular in the late 19th century. This chicken take on tonkatsu keeps the same crispy coating and sweet-savory sauce. For background on the classic dish, see the Wikipedia entry on tonkatsu: https://en.wikipedia.org/wiki/Tonkatsu. For general food safety and frying guidance, consult the USDA: https://www.usda.gov/.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 4 tbsp low-sodium soy sauce
- 2 tbsp mirin or rice vinegar
- 2 tbsp brown sugar
- Vegetable oil (for frying)
- 4 cups cooked white or brown rice
- Green onions and sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
- Dredge the Chicken: Set up three bowls – one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
- Heat the Oil: In a skillet over medium heat, add vegetable oil until it covers the bottom, approximately 1/4 inch deep, and heat until shimmering around 350°F (175°C).
- Fry Until Golden Brown: Carefully place coated chicken in hot oil and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Make the Tonkatsu Sauce: In a bowl, mix together soy sauce, mirin or rice vinegar, brown sugar, and a splash of water until combined.
- Assemble Your Bowls: Serve warm cooked rice in bowls topped with sliced fried chicken, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.
Crispy Tonkatsu Chicken Bowls
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Crispy breaded chicken served over rice with a sweet-savory tonkatsu-style sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 4 tbsp low-sodium soy sauce
- 2 tbsp mirin or rice vinegar
- 2 tbsp brown sugar
- Vegetable oil (for frying), about 1/4 inch deep in skillet
- 4 cups cooked white or brown rice
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Place each chicken breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
- Set up three bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs; coat each chicken breast in flour, dip in egg, then coat thoroughly with panko.
- Heat vegetable oil in a skillet over medium heat until shimmering and about 350?F (175?C), with oil roughly 1/4 inch deep.
- Carefully place coated chicken in hot oil and fry 3?4 minutes per side until golden brown and crispy, then drain on paper towels.
- Make the tonkatsu sauce by mixing soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water until combined.
- Assemble bowls by dividing cooked rice among bowls, topping with sliced fried chicken, drizzling with tonkatsu sauce, and garnishing with green onions and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 10 mins
Tips
- Use panko for the crispiest coating. It creates a light, crunchy crust.
- Pound the chicken evenly so it cooks through without overbrowning.
- Keep oil temperature steady, around 350°F, so the coating crisps without absorbing too much oil.
- Drain fried chicken briefly on a rack or paper towel to keep it crisp.
Variations
- Pork katsu: Substitute pork cutlets for a more traditional tonkatsu experience.
- Tonkatsu sandwich: Slice the cooked katsu and place on crusty bread with cabbage for a sando style meal.
- Add pickled vegetables or a soft boiled egg to the bowl for extra texture and flavor.
FAQ
Q: Can I bake the chicken instead of frying?
A: Yes, brush the panko-coated chicken with oil and bake at 425°F for about 15 to 18 minutes, flipping once, until golden.
Q: Is mirin required for the sauce?
A: You can swap mirin for a mild rice vinegar with a touch more sugar if needed.
Q: How do I know the chicken is cooked?
A: The internal temperature should reach 165°F. Slice into the thickest part to check if you do not have a thermometer.
Conclusion
These Japanese katsu bowls with tonkatsu sauce are a fast, crowd-pleasing dinner you can make any night. If you enjoyed this recipe, visit my site for more recipes: https://www.dulciarecipes.com/. Happy cooking, from Dulcia.