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Chicken Katsu Rice Bowl

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Jasmine Rice
  • 2 boneless, skinless chicken thighs
  • salt and black pepper, to taste
  • ½ cup all-purpose flour
  • 1 large eggs, thoroughly beaten
  • 1 cup Japanese-style panko bread crumbs
  • 1/3 cup of dashi
  • Canola oil, for frying
  • ½ cup Finely shredded green cabbage
  • 2 Lemon wedges
  • Green onion sliced
  • 1/4 cup Tonkatsu sauce

Step 1

  • Rinse & prep the Della Jasmine Rice as instructed. Prep your garnishes and your chicken coating station.

Step 2

  • First, put a piece of chicken in a bag and flatten it with something heavy. Then, sprinkle salt and pepper on it and let it sit in the fridge for at least 4 hours.
  • Next, get three bowls ready: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip the chicken in the flour, then the eggs, and then the breadcrumbs, making sure each side gets coated.

Step 3

  • Heat up some oil in a big pan until it’s hot but not smoking. Carefully put the chicken in the oil and fry it until it’s golden brown on both sides. Take the chicken out of the pan and let it drain on paper towels. Sprinkle some salt on it.

Step 4

  • Cut the chicken into thin strips and serve it with shredded cabbage, lemon, rice, and tonkatsu sauce. Enjoy your meal!