Description
Crispy panko-fried chicken served over fluffy Japanese rice with tangy, savory tonkatsu sauce—an easy and comforting Japanese katsu donburi bowl perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups Japanese short-grain rice
- 2 1/2 cups water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup tonkatsu sauce
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds for garnish
- Pickled ginger (optional)
Instructions
- Rinse rice until water runs clear, then soak in 2 1/2 cups water for 30 minutes.
- Bring rice to a boil covered, reduce heat, and simmer 15 minutes. Rest 10 minutes.
- Mix vinegar, sugar, and salt, then fold gently into warm rice.
- Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
- Prepare breading bowls with flour, beaten eggs, and panko.
- Dredge chicken in flour, coat in eggs, then press into panko.
- Heat oil to 350°F and fry chicken 4–5 minutes per side until golden and cooked through.
- Whisk tonkatsu sauce, soy sauce, Worcestershire, and ketchup.
- Slice chicken and assemble bowls with rice, cabbage, chicken, green onions, sesame seeds, and sauce.
Notes
Pound chicken evenly for best frying results and maximum crispiness. Keep oil hot to prevent soggy coating.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg