Crispy Chicken Katsu Bowl Recipe – Quick & Easy!
The crispy chicken katsu bowl is a take on the famous Japanese fried chicken served with seasoned rice, topped with fresh vegetables, and drizzled with fruity-tangy katsu sauce. It's a delicious, hearty meal you can make quickly.
Servings: 1 portion
Equipment
- Plates
- Deep frying pan
Ingredients
- 1 large skinless and boneless chicken breast
- ¼ cup tomato ketchup.
- 2 tablespoons hoisin sauce.
- 1 tablespoon oyster sauce.
- 1 tablespoon Japanese soy sauce.
- 1 tablespoon water.
- 1 egg lightly beaten
- 1 cup panko breadcrumbs
- Cooking oil for deep fry
- 1 cup sushi rice
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 teaspoon rice wine vinegar
- 2 handfuls sliced lettuce
- ½ cucumber sliced.
Instructions
- Prepare and cut the chicken into slices. Place them in a bowl and set it aside.
- Place the tomato ketchup, hoisin sauce, oyster sauce, soy sauce, and water in a small bowl. Stir everything using a teaspoon or a fork until you get a nicely emulsified sauce mixture. This is your katsu sauce.
- Leave aside 2 tablespoons of the sauce, and add the remaining sauce to the chicken. Stir well until all chicken pieces are well coated with sauce. Here, you can pierce the poultry using a skewer or a fork. This will help the flavor to develop inside the chicken meat. Set it aside.
- Wash, rinse, and cook the rice according to the instructions of the rice brand you get. I cook mine in a rice cook for convenience.
- Once the rice is cooked, place it in a mixing bowl.
- Mix the sugar, salt, and rice wine vinegar in a small bowl. Then add it to the rice as you mix the rice. Ensure the vinegar mixture is mixed thoroughly with the rice. Set it aside.
- Heat the oil in the deep frying pan.
- Dip the chicken pieces in the beaten egg, then roll the chicken onto panko breadcrumbs. Ensure all the pieces are well covered with breadcrumbs.
- Carefully slide the panko-coated chicken piece into hot oil and fry at medium heat. Turn once until the chicken katsu is fully cooked and golden brown.
- Rest the fried chicken katsu on a plate lined with a kitchen towel.
- Take a serving bowl and spoon the seasoned rice into the bowl.
- Add the lettuce, cucumber, and fried chicken.
- Drizzle everything with the remaining katsu sauce.
Notes
- You can use boneless chicken thighs if you like. Store-bought tonkatsu sauce can also be used in this recipe if you prefer.
- Feel free to put any vegetables you like. Avocados, radishes, carrots, romaine lettuce, edamame beans, and arugula leaves are just some examples you can choose from.
Nutrition
Serving: 1portion | Calories: 1594kcal | Carbohydrates: 271g | Protein: 89g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 309mg | Sodium: 4611mg | Potassium: 3136mg | Fiber: 23g | Sugar: 57g | Vitamin A: 6135IU | Vitamin C: 40mg | Calcium: 411mg | Iron: 13mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.