Crispy Chicken Katsu Bowls with Cabbage and Rice

• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 pound chicken breasts, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked white rice
• 2 cups shredded purple cabbage
• 1/2 cup shredded carrot
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seeds

Steps

1. 1 Preheat oven to 400°F.
2. 2 In one bowl, place flour seasoned with salt and pepper. In another, beat the eggs. In a third, place panko breadcrumbs.
3. 3 Dip chicken slices into flour, then egg, and finally coat with breadcrumbs. Press to adhere.
4. 4 Place coated chicken on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
5. 5 While chicken cooks, whisk together rice vinegar, sesame oil, and soy sauce. Toss with cabbage and carrot.
6. 6 Divide rice among four bowls. Top with chicken and slaw, then sprinkle with sesame seeds.
7. 7 Serve immediately and enjoy!

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk

Variations

• Substitute tofu for chicken for a vegetarian option.
• Add sliced avocado for a creamy texture.

Substitutions

• Use almond flour instead of all-purpose flour for a gluten-free option.
• Substitute green cabbage if purple is not available.

Pairings

• Miso soup
• Pickled ginger

Nutrition

Tips

• For extra crispiness, let the breaded chicken rest in the fridge for 15 minutes before baking.
• Use leftover chicken katsu in sandwiches or salads the next day.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freeze uncooked chicken katsu for up to 3 months. Thaw overnight in the fridge before baking.

Serving Suggestions

• Serve with miso soup for a complete meal.
• Add a drizzle of sriracha mayonnaise for extra flavor.

FAQ