Description
A delicious Japanese Katsu Bowl featuring crispy, oven-baked chicken served over fluffy, seasoned rice. This comforting dish offers a perfect balance of sweet and salty flavors, making it an ideal weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups uncooked short-grain rice
- 2 1/2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Vegetable oil for drizzling
- Optional toppings: shredded cabbage, sliced green onions, tonkatsu sauce
Instructions
- Cook rice according to package directions.
- While rice cooks, prepare chicken. Cut chicken thighs into bite-sized pieces.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then dip in egg, and finally coat generously with panko.
- Preheat oven to 400°F (200°C). Place breaded chicken on a baking sheet lined with parchment paper. Drizzle lightly with vegetable oil.
- Bake for 20-25 minutes, or until chicken is golden brown and cooked through.
- While chicken bakes, prepare the seasoning for the rice. In a small bowl, whisk together soy sauce, mirin, sake, sugar, and salt.
- Once rice is cooked, gently fold in the seasoning mixture.
- Assemble the bowls: spoon seasoned rice into bowls, top with crispy chicken, and add optional toppings like shredded cabbage, green onions, and tonkatsu sauce.
Notes
- For extra crispy chicken, ensure the panko coating is even.
- Adjust seasoning to your preference.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: Japanese