Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups cooked white rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 soft-boiled eggs, halved (optional)
- Sesame seeds and chopped green onions for garnish
- For sauce: 2 tbsp ketchup, 1 tbsp Worcestershire, 1 tbsp soy sauce, 1 tsp mirin, 1 tsp sugar
Instructions
- Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.
- Set up breading station: flour, beaten eggs, panko. Dredge chicken in flour, dip in egg, coat in panko.
- Heat oil in skillet over medium-high. Fry chicken 4–5 minutes per side until golden and cooked through (165°F internally). Rest 5 minutes.
- While chicken rests, whisk sauce ingredients in small saucepan. Simmer 3 minutes. Keep warm.
- Assemble bowls: rice, veggies, sliced katsu, sauce drizzle. Top with egg halves and garnish.
Notes
- For extra crispy katsu, double-dip: coat in panko, mist with water, coat again.
- Use an instant-read thermometer to ensure perfect doneness.
- Make ahead: bread chicken and refrigerate up to 24 hours before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Pan-frying
- Cuisine: Japanese
- Diet: None specified
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 145mg
