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Chicken Katsu Rice Bowl

This chicken katsu rice bowl brings together crispy golden panko chicken, fluffy rice, crunchy vegetables, and a tangy katsu-style sauce. Keep the sauce and wet toppings separate until serving so the chicken stays crisp, especially when preparing bowls ahead for meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-Inspired, Japanese-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breast, chicken thighs, or chicken tenders sliced thin or pounded to an even thickness
  • 0.5 tsp salt divided
  • 0.25 tsp black pepper
  • 0.5 cup neutral cooking oil for pan-frying; use more as needed depending on skillet size
Rice
  • 4 cups cooked white rice, jasmine rice, or brown rice leftover rice or microwave rice pouches also work
Panko Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 tsp garlic powder optional, for flour or panko
  • 0.5 tsp onion powder optional
Vegetables
  • 2 cups shredded green cabbage or napa cabbage
  • 1 cup carrots sliced or shredded
  • 1 cup cucumber thinly sliced
  • 1 cup edamame shelled and thawed, optional
  • 1 medium avocado sliced fresh at serving, optional
Katsu-Style Sauce
  • 0.25 cup alcohol-free Worcestershire sauce
  • 0.25 cup ketchup
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar adjust to taste
  • 0.25 tsp garlic powder for the sauce
  • 1 tsp rice vinegar or apple cider vinegar optional, for brightness
Toppings
  • 2 tbsp sesame seeds toasted or plain
  • 0.25 cup green onions thinly sliced
  • 0.25 tsp chili flakes optional
  • 1 tbsp sriracha optional, for serving
Optional Creamy Drizzle
  • 0.25 cup mayonnaise optional, for spicy mayo
  • 1 tbsp sriracha mix with mayonnaise to taste

Equipment

  • Large skillet
  • Wire rack
  • Baking Sheet
  • 3 shallow bowls
  • Cutting board
  • Chef's knife
  • Meat mallet or heavy pan
  • Instant-read thermometer
  • Small mixing bowl
  • Whisk
  • Rice cooker or saucepan
  • Meal prep containers

Method
 

  1. Cook the rice according to package directions. If using leftover rice, break it up and reheat it with a small splash of water until fluffy and steaming.
  2. Slice chicken breast horizontally into thin cutlets, or pound chicken pieces to an even thickness. Chicken tenders can usually go straight to breading.
  3. Set up three shallow bowls. Add flour, salt, black pepper, garlic powder, and onion powder to the first bowl. Add beaten eggs to the second bowl. Add panko breadcrumbs to the third bowl.
  4. Coat each chicken piece in the flour mixture and shake off the excess. Dip into the beaten egg, then press firmly into the panko breadcrumbs until evenly coated on both sides.
  5. Heat the neutral oil in a large skillet over medium to medium-high heat. The oil is ready when a pinch of panko sizzles immediately.
  6. Cook the breaded chicken in batches without crowding the skillet. Flip once the bottom is deep golden brown, then continue cooking until the chicken reaches 165°F / 74°C in the thickest part.
  7. Transfer the cooked chicken to a wire rack set over a baking sheet. Let it rest for a few minutes so the coating stays crisp.
  8. In a small bowl, whisk together Worcestershire sauce, ketchup, low-sodium soy sauce, brown sugar, garlic powder, and optional vinegar until smooth.
  9. Slice the chicken katsu into strips just before serving. For meal prep, keep the chicken whole or store it separately from wet ingredients until ready to eat.
  10. Divide the cooked rice among 4 bowls. Add shredded cabbage, carrots, cucumber, edamame, avocado, and any other vegetables alongside the rice.
  11. Place the sliced chicken katsu on top of each bowl. Drizzle the katsu-style sauce right before eating, or serve it on the side to keep the breading crisp.
  12. Finish with sesame seeds, sliced green onions, chili flakes, sriracha, or optional spicy mayo right before serving.
  13. For meal prep, store the crispy chicken separately from the rice, vegetables, sauce, and fresh toppings. Reheat chicken with dry heat when possible for the best texture.

Notes

For the crispiest texture, rest the cooked chicken on a wire rack instead of a plate. This keeps steam from softening the bottom crust.
Keep the katsu-style sauce separate until serving. Pouring sauce over the chicken too early will soften the panko coating within minutes.
Use a toaster oven, air fryer, oven, or skillet to reheat the chicken when possible. A microwave works in a pinch, but it will soften the breading.
For a baked option, place breaded chicken on a wire rack set over a baking sheet, spray or brush lightly with oil, and bake at a high temperature until golden and cooked to 165°F / 74°C.
Store cooked chicken, rice, vegetables, and sauce in separate airtight containers in the refrigerator for 3 to 4 days. Add avocado, cucumber, green onions, sesame seeds, and sauce fresh at serving.