Description
Savor the flavors of homemade Chicken Katsu, featuring crispy, golden-brown chicken served over seasoned Japanese rice. Accompanied by a tangy sauce and fresh toppings, this dish offers a delightful combination of textures and tastes, perfect for a comforting meal.
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, for serving (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
- Transfer the rinsed rice to a medium saucepan and add 2 ½ cups of water. Soak for 30 minutes.
- Cover the saucepan and bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes without lifting the lid.
- Turn off the heat and let the rice sit, covered, for another 10 minutes.
- In a small bowl, mix together rice vinegar, sugar, and salt. Microwave for about 20 seconds until the sugar dissolves.
- Transfer the rice to a large bowl and gently fold in the vinegar mixture. Set aside.
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
- Season both sides of the chicken with salt and pepper.
- Set up a breading station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
- Dredge each chicken piece in flour, dip in eggs, and coat with panko breadcrumbs, pressing gently to adhere.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat. Test the oil with a small piece of bread; it should sizzle.
- Carefully place the breaded chicken in the hot oil, cooking in batches if necessary. Fry for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Transfer the cooked katsu to a paper towel-lined plate to drain excess oil.
- Serve the katsu over the seasoned rice, topped with shredded cabbage, sliced green onions, and a sprinkle of sesame seeds. Drizzle with the sauce made from tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Add pickled ginger on the side if desired.
Notes
- You can substitute chicken with pork loin for a different flavor.
- Adjust the seasoning in the rice to your preference.
- For a crunchier katsu, double-dip in the egg and breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes