Ingredients
Scale
- 4 boneless chicken breast cutlets (about 4 oz each)
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 cups vegetable oil (for deep frying)
- 4 cups cooked short-grain white rice
- 1/2 cup store-bought or homemade Tonkatsu sauce
- 1 cup shredded green cabbage (for serving)
Instructions
- Step 1: Tenderize the turkey cutlets slightly by pounding them to about 1/3-inch thickness. Set up three separate shallow dishes: one with flour, one with the beaten egg, and one with the Panko breadcrumbs.
- Step 2: Dredge each chicken cutlet sequentially: first coat thoroughly in the flour, shaking off excess; next dip into the beaten egg; and finally press firmly into the Panko breadcrumbs to ensure a thick, even coating.
- Step 3: Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully place 1-2 cutlets into the hot oil and fry for 4-6 minutes, flipping halfway through, until the exterior is golden brown and crispy and the chicken is cooked through (internal temperature 145°F).
- Step 4: Remove the cooked katsu and place them on a wire rack or paper towels to drain excess oil. Once rested for two minutes, slice each katsu piece diagonally into strips about 3/4-inch thick.
- Step 5: To assemble the bowls, divide the cooked rice evenly among four large bowls. Top the rice with a bed of shredded cabbage, arrange the sliced katsu strips neatly on top of the cabbage, and drizzle generously with Tonkatsu sauce.
Notes
- Store leftover fried chicken (katsu) in an airtight container in the refrigerator for up to 3 days, making sure to keep it separate from the rice and sauce to preserve its crispness.
- For the best texture, reheat leftover katsu in a 350°F air fryer or conventional oven for about 5-7 minutes until piping hot and crispy again, rather than using a microwave which will soften the breading.
- To achieve an exceptionally thick and crunchy crust, apply a double-dredge to the Katsu by pressing the Panko coating twice before frying—the extra layer guarantees maximum crunch.
- Enhance the umami flavor of the bowl by garnishing the katsu with a sprinkle of toasted sesame seeds and a small dollop of Japanese mayonnaise (Kewpie) alongside the traditional Tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American