Ingredients
4 boneless, skinless chicken breasts
2 cups panko breadcrumbs
2 large eggs
1/2 cup all-purpose flour
2 tablespoons cooking oil (dredging)
1/2 cup vegetable oil (frying)
4 cups cooked jasmine rice
1 small cabbage (2 cups shredded)
2 medium carrots, julienned
2 green onions, sliced
1/2 cup tonkatsu sauce (alcohol-free)
Salt and black pepper
Optional: sesame seeds
Instructions
1. Cook rice and set aside.
2. Prepare vegetables: shred cabbage, julienne carrots, slice green onions.
3. Flour in a dish: season with salt and pepper.
4. Beat eggs in another dish.
5. Panko in third dish.
6. Dredge chicken in flour, dip in egg, then coat in panko.
7. Heat oil (350°F/175°C), fry 3-4 minutes per side until golden.
8. Divide rice into bowls, top with chicken, vegetables, and sauce. Garnish with sesame seeds if desired.
Notes
Use alcohol-free tonkatsu sauce.
Let chicken rest 5 minutes for optimal crispiness.
Adjust sauce quantity to taste.
Reheat leftovers in oven for crispiness.
- Prep Time: 20
- Cook Time: 25
- Category: Quick Chicken
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg