Description
A delicious Japanese Katsu Bowl featuring crispy, oven-baked chicken served over fluffy seasoned rice. This dish offers a perfect balance of sweet and salty flavors, making it a satisfying weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup cooked short-grain rice
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- Vegetable oil, for cooking
- Optional garnishes: shredded cabbage, Japanese mayonnaise, pickled ginger
Instructions
- Preheat oven to 400°F (200°C).
- Cut chicken thighs into 1-inch pieces.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then dip in egg, and finally coat with panko.
- Heat about 1/2 inch of vegetable oil in a large oven-safe skillet over medium-high heat.
- Sear chicken pieces for 2-3 minutes per side until golden brown.
- Transfer skillet to the preheated oven and bake for 10-12 minutes, or until chicken is cooked through.
- While chicken bakes, prepare the rice. In a small saucepan, combine cooked rice with soy sauce, mirin, sake, and sugar. Stir gently to combine and heat through.
- Assemble the bowls by placing a generous portion of seasoned rice at the bottom.
- Top the rice with the crispy chicken.
- Add optional garnishes as desired.
Notes
- For a healthier option, you can bake the breaded chicken without frying, though it may not be as crispy.
- Adjust the sugar in the rice to your preference for sweetness.
- Ensure the oil is hot enough before adding chicken for a crispier coating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Baked and Pan Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg