Chicken Katsu Bowl

Chicken katsu bowl takes me back to a quiet Sunday afternoon when I was craving something crispy satisfying and full of texture and I didn’t want to spend hours cooking. I had some chicken breasts in the fridge and remembered the first time I tried katsu in a tiny Japanese café—it was crunchy warm and served over fluffy rice with tangy sauce and that memory inspired this homemade version.

Now it’s one of my absolute favorite meals to make when I want something comforting yet vibrant. The golden panko-crusted chicken the perfectly cooked rice and the crisp colorful slaw come together so beautifully in one bowl and it always leaves me feeling both full and happy without feeling heavy.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breasts – Sliced thin for even cooking and crispy texture.
• Panko breadcrumbs – Japanese-style crumbs that give the chicken its signature crunch.
• Flour – Helps the egg stick to the chicken for a solid breading.
• Eggs – Acts as the binder between the flour and breadcrumbs.
• Salt and pepper – Basic seasoning for the chicken before dredging.
• Oil – Used for shallow frying to get that golden crisp coating.
• Cooked white rice – A soft base that balances the crispy chicken perfectly.
• Red and green cabbage – Adds a fresh crunchy contrast to the warm chicken.
• Radishes – For color and a peppery bite in the slaw.
• Green onions – Fresh garnish that adds brightness.
• Cilantro – Optional but adds a great herby freshness.
• Sesame seeds – For a toasty nutty finish.
• For the Katsu Sauce:
• Ketchup – Adds tangy sweetness.
• Worcestershire sauce – Brings depth and umami.
• Soy sauce – Adds salty savory flavor.
• Brown sugar – Balances everything with a hint of sweetness.

Tools You’ll Need

• Sharp knife and cutting board – To slice the chicken and prep the vegetables.
• Three shallow bowls – For flour, beaten eggs, and panko breadcrumbs.
• Large skillet – To shallow-fry the chicken until golden and crisp.
• Paper towels – For draining excess oil after frying.
• Medium saucepan or rice cooker – For making the rice base.
• Mixing bowl – To toss the cabbage slaw together quickly.

Instructions

Step 1:

I begin by preparing the katsu sauce—just whisk ketchup Worcestershire soy sauce and brown sugar together in a small bowl then set it aside while I get the chicken ready.

Step 2:

I butterfly the chicken breasts and pound them slightly to an even thickness then season both sides with salt and pepper.

Step 3:

I set up a breading station with three bowls—one with flour one with beaten eggs and one with panko breadcrumbs. I dip each piece of chicken in flour then egg then panko pressing the crumbs in gently.

Step 4:

In a large skillet I heat about half an inch of oil over medium heat and once it’s hot I fry the chicken until golden and crispy on both sides about 3 to 4 minutes per side. Then I let them drain on paper towels.

Step 5:

While the chicken rests I slice the cabbage thinly and toss it in a bowl with radishes green onions and cilantro. I keep it simple with a squeeze of lime or a light vinaigrette if I’m in the mood.

Step 6:

I slice the chicken into strips and layer it over a bowl of hot white rice. I top it with the cabbage slaw drizzle over the katsu sauce and sprinkle with sesame seeds and extra green onions.

Tips

I always use panko instead of regular breadcrumbs because it gives the lightest crunch.

Don’t skip pounding the chicken—it helps it cook evenly and quickly.

You can prep the katsu sauce ahead and keep it in the fridge for up to a week.

For a spicy twist I sometimes mix a bit of sriracha into the sauce.

Ways to Serve

Serve it with miso soup or edamame on the side for a full Japanese-inspired meal.

Swap white rice for brown rice or cauliflower rice if you’re keeping it lighter.

Leftovers make a great bento box lunch the next day with extra sauce on the side.

Frequently Asked Questions

Can I bake Chicken Katsu instead of frying it?

Yes just bake at 425°F for 20–25 minutes on a wire rack to keep it crispy or air fry it at 400°F for 10–12 minutes.

What rice is best for a Chicken Katsu Bowl?

Short-grain or medium-grain white rice is traditional but jasmine rice also works well.

Can I use chicken thighs for Chicken Katsu?

Definitely they stay extra juicy and taste amazing with the crispy panko coating.

How do I store leftovers of Chicken Katsu Bowl?

Store the chicken separately from the rice and slaw to keep it from getting soggy and reheat in the oven or air fryer.

See You in the Kitchen

I hope you try this chicken katsu bowl soon because it’s a crunchy flavorful and fun meal that brings a little bit of Japanese comfort to your kitchen. Let me know how yours turns out and don’t forget to drizzle on that sauce generously—it’s the best part!

Happy Cooking!

Print