Description
Crispy breaded chicken served over rice with a sweet-savory tonkatsu-style sauce.
Ingredients
Scale
- 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