Description
Enjoy a delicious homemade Chicken Katsu served with perfectly seasoned rice and a tangy sauce. This crispy, golden-brown dish is a Japanese favorite that’s sure to impress!
Ingredients
Scale
- 2 boneless chicken breasts (or pork loin, if preferred)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup tonkatsu sauce (or store-bought if you prefer)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
- Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.
- Turn off the heat and let the rice sit, covered, for another 10 minutes.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the rice gently.
- Pound chicken breasts to an even thickness of about ½ inch and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge chicken in flour, dip in eggs, and coat with panko.
- Heat vegetable oil in a skillet and fry chicken for 4-5 minutes on each side until golden brown and cooked through.
- Drain on paper towels and let rest before slicing.
- Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.
- Serve rice on a plate, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- You can substitute chicken with pork loin for a different flavor.
- Adjust the sauce ingredients to taste if you prefer a sweeter or tangier flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes