Can I do an egg-free breading that still sticks?

It is possible. I have skipped the flour and egg part of the dredge, and gone straight to sticking the breadcrumbs right on the chicken. Check out my Italian Chicken Cutlets for this method. The breadcrumbs will need to be seasoned with salt if you want to try this method out for this recipe.

Can I bake chicken katsu instead of frying?

Yes! But for an even golden crumb, you will want to toasted the Panko breadcrumbs using some about a tablespoon of oil in a skillet. Over medium heat brown the breadcrumbs, stirring constantly so they don't burn. Let the breadcrumbs cool completely before starting the dredging process. You'll bake the chicken at 400 degrees for 15 - 20 minutes until the internal temperature reaches 165f minimum.

What sauce goes on chicken katsu?

You can make a homemade Katsu sauce made with ketchup, soy sauce, brown sugar and garlic, but I'm usually short on time and use our favorite Buchan's Japanese Barbecue sauce.

Chicken Katsu Rice Bowl: Fast, Crispy & Customizable

Name: Chicken Katsu Rice Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 chicken breasts; 1 teaspoon salt; 2 egg; 1 cup flour; 1 ½ cup panko breadcrumbs; ½ teasp garlic powder; 1 cup white rice; 2 ¼ cup broth; 1 teaspoon salt; 2 -3 cups fresh broccoli and carrots - sub frozen stir fry mix; 1 tablespoon neutral oil or butter; 1 tablespoon soy sauce; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy suace; 1 tablespoon sugar; 1/2 teaspoon garlic powder

Description

Crispy, golden Chicken Katsu made easy! This Japanese-style fried chicken is family-friendly, budget-friendly, and ready in 30 minutes.

Ingredients

Units Scale

Chicken

2 chicken breasts
1 teaspoon salt
2 egg
1 cup flour
1 1/2 cup panko breadcrumbs
1/2 teasp garlic powder

Rice (sub precooked rice)

1 cup white rice
2 1/4 cup broth
1 teaspoon salt

Veggies

2 -3 cups fresh broccoli and carrots - sub frozen stir fry mix
1 tablespoon neutral oil or butter
1 tablespoon soy sauce

Katsu Sauce (sub store bought sauce like the Bachan's Japanese Barbecue Sauce)

1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy suace
1 tablespoon sugar
1/2 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

For Chicken

Butterfly the chicken breasts and pound them to ½-inch thickness for even cooking. Season with salt.
Place flour, beaten eggs, and panko in three shallow bowls.
Dredge each piece of chicken in flour, dip in egg, and coat with panko. Press gently to help the breadcrumbs stick.
Heat ½ inch of vegetable oil in a skillet over medium heat.
Fry the chicken until golden brown and crispy, about 3–4 minutes per side.
Drain on paper towels.

For Rice

Rinse rice until water runs clear and place in a shallow pot with 2 1/4 cups broth or water and 1 teaspoon of salt.
Bring the it to a boil, then reduce to simmer and cook until all the water is absorbed for about 20 minutes.

For Veggies

In a large skillet heat vegetables over medium high heat with the oil and soy sauce.
Cook until the vegetables for about 10 - 15 minutes or until they are as soft as you like them, stirring occasionally.

For Katsu Sauce

Mix together the ketchup, Worcestershire sauce, sugar, and garlic powder.
Taste and adjust the sweetness or soy sauce for saltiness of you like.
Drizzle over the finished Katsu chicken.

Notes

Store leftovers in an airtight container for up to four days.

Reheat the chicken in the air fryer at 350 for 2-3 minutes until warmed through.

Oven option: 400°F for 5–8 minutes (risk of drying).

Nutrition information is only for the chicken since the other components can be adjusted based on preferences.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Frying
Cuisine: Japanese