Quick Dinner Idea: Crispy Chicken Katsu Rice Bowl With Sauce

This Quick Dinner Idea: Crispy Chicken Katsu Rice Bowl With Sauce delivers ultra-crispy, golden-fried cutlets paired with fluffy steamed rice and a bold, tangy drizzle for a satisfying weeknight meal.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 2

Ingredients

The Cutlets & Bowls

• 2 boneless, skinless chicken breasts (or thighs), pounded to 1/2-inch thickness

• 1 cup Japanese panko breadcrumbs

• 1 large egg, beaten

• 1/2 cup all-purpose flour

• 1/2 tsp garlic powder

• Salt and freshly cracked black pepper, to taste

• Neutral cooking oil (canola, peanut, or vegetable) for shallow frying

• 2 to 3 cups warm steamed short-grain white rice

• 2 scallions, thinly sliced (for garnish)

Quick Homemade Tonkatsu Sauce

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tbsp oyster sauce

• 1 tsp granulated sugar (or honey)

Instructions

1. Prep the Chicken Season both sides of the pounded chicken cutlets generously with salt, black pepper, and garlic powder.

2. Set Up the Breading Station Arrange three shallow bowls in a row:

• Bowl 1: All-purpose flour

• Bowl 2: Beaten egg

• Bowl 3: Panko breadcrumbs

Dredge each piece of chicken first in the flour (shake off excess), dip thoroughly into the egg, and press firmly into the panko until coated in an even, shaggy crust.

3. Fry Until Golden Pour about 1/2 inch of neutral oil into a large skillet and heat to 350°F (175°C)—the oil is ready when a stray breadcrumb sizzles immediately upon contact. Carefully lay the cutlets in the skillet and fry for 3 to 4 minutes per side until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain.

4. Whisk the Sauce In a small bowl, stir together the ketchup, Worcestershire sauce, oyster sauce, and sugar until completely smooth.

5. Assemble and Serve Let the cutlets rest for 2 to 3 minutes, then slice them into 3/4-inch strips using a sharp chef’s knife. Divide the warm steamed rice between two bowls, lay the sliced cutlets on top, drizzle with the sauce, and scatter the fresh scallions over the top. Serve immediately while the crust is piping hot.