Ingredients
4 boneless chicken breasts
1 cup panko breadcrumbs
1 cup eggs, beaten
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
4 cups cooked rice
2 cups shredded cabbage
1 cup matchstick-shaped carrots
2 green onions, sliced
1 cup tonkatsu sauce (use non-alcoholic or halal alternative)
Vegetable oil for frying
Instructions
Preheat oil in a large skillet to 350°F (175°C)
Season chicken breasts with salt and pepper
Dredge each piece in flour, shake off excess
Dip in beaten eggs, allowing excess to drip off
Coat with panko breadcrumbs, pressing firmly to adhere
Fry each chicken patty in hot oil until golden and crispy, 3-4 minutes per side
Place 1 cup rice in each bowl, top with a chicken patty
Add shredded cabbage, carrots, and green onions
Drizzle with tonkatsu sauce before serving
Notes
Maintain oil temperature around 350°F to avoid sogginess
For halal compliance, use tamari-based tonkatsu sauce without alcohol
Chicken can be breaded ahead and fried just before serving
Leftovers store well in airtight containers for 2-3 days
- Prep Time: 20
- Cook Time: 25
- Category: Lean Chicken
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg