Absolutely Easy Chicken Katsu Rice Bowl: Step-by-Step Guide For A Flavourful, Delightful Family Meal

Easy Chicken Katsu Rice Bowl is one of my favourite recipes to share! It’s crispy, juicy, and served over fluffy rice with delicious toppings. This Easy Chicken Katsu Rice Bowl dish is simple to make at home and tastes like your favourite restaurant. I’ll walk you through every step so you can create a satisfying, attractive, delightful and flavorful meal. This Easy Chicken Katsu Rice Bowl recipe never disappoints for a cosy dinner or an impressive lunch.

Ingredients For The Easy Chicken Katsu Rice Bowl

• Chicken Breasts – 2 large, boneless, and skinless.
• Panko Breadcrumbs – 1 cup.
• All-Purpose Flour – ½ cup.
• Eggs – 2, beaten.
• Salt and Pepper – To taste.
• Vegetable Oil – For frying.
• Cooked White Rice – 3 cups.
• Tonkatsu Sauce – ½ cup (store-bought or homemade).
• Green Onions – 2 stalks, finely chopped.
• Sesame Seeds – 1 tablespoon, for garnish.
• Cabbage – 1 cup, thinly shredded (optional).

Step-by-Step Guide: The Easy Chicken Katsu Rice Bowl

Prepare the Chicken

Pound the fresh chicken breasts to an even thickness for uniform cooking, then season both sides with salt and pepper.

Set Up the Breading Station

Place the Flour with beaten eggs, and panko breadcrumbs in separate shallow bowls. Dredge each chicken breast in the Flour, carefully dip it into the eggs, and coat it with panko breadcrumbs.

Fry the Chicken

Heat vegetable oil in a deep, clean skillet over medium heat. Fry the breaded chicken for 3-4 minutes on each side until golden brown and cooked through. Transfer to a clean paper towel-lined plate to drain excess oil.

Cook the Rice

While the chicken is frying, prepare your white rice according to package instructions. Keep it warm for serving.

Slice the Chicken

Allow the fried chicken to cool slightly, then slice it into strips for easy serving.

Assemble the Bowl

Spoon the warm rice into individual bowls. Arrange the sliced chicken katsu on top. If desired, add shredded cabbage to the side.

Add Sauce and Garnish

Drizzle tonkatsu sauce generously over the chicken. Sprinkle green onions and sesame seeds for added flavour and presentation for the Easy Chicken Katsu Rice Bowl.

Serving and Enjoying

Scoop the Easy Chicken Katsu Rice Bowl into individual servings. The crispy chicken generally pairs perfectly with the fluffy rice and tangy tonkatsu sauce. Remember to enjoy each bite and savour the satisfying crunch and flavours!

Chef’s Tips For The Easy Chicken Katsu Rice Bowl

Use Fresh Panko Breadcrumbs

Toast them lightly for an extra crispy coating.

Double-coat the Chicken

Dip the chicken in the egg and panko twice for a thicker crust.

Maintain Oil Temperature

Keep the oil at 350°F for even frying without sogginess.

Rest the Chicken

Rest for 5 minutes after frying to retain its juiciness.

Homemade Tonkatsu Sauce

Mix ketchup, Worcestershire sauce, and a touch of fresh soy sauce for a quick homemade version.

Pair with Pickles

Add a side of pickled vegetables and avocado for a refreshing contrast to the Easy Chicken Katsu Rice Bowl.

Nutrition Information For The Easy Chicken Katsu Rice Bowl

• Calories: 650 per serving (1 bowl).
• Protein: 35g.
• Carbohydrates: 55g.
• Fat: 28g.
• Saturated Fat: 5g.
• Cholesterol: 135mg.
• Sodium: 920mg.
• Dietary Fibre: 2g.
• Sugars: 5g.
• Vitamin A: 6% DV.
• Vitamin C: 10% DV.
• Calcium: 4% DV.
• Iron: 15% DV.

Note: Nutrition values may vary based on the exact ingredients and portion sizes used in the Easy Chicken Katsu Rice Bowl.

Related Recipe Names, Ingredients And Step-By-Step Guide To Preparing Those Recipes For The Chicken Katsu Rice Bowl

Chicken Teriyaki Rice Bowl

Ingredients For The Chicken Teriyaki Rice Bowl 

For the Chicken Teriyaki

• 500 g boneless chicken breast or thighs, sliced
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lemon juice
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp oil (vegetable or sesame)

For the Rice Bowl

• 2 cups cooked white rice or jasmine rice
• 1 cup steamed broccoli
• 1 carrot, julienned
• ½ cup bell peppers or snap peas (optional)
• Sesame seeds & sliced green onions (for garnish)

Step-by-Step Guide To Preparing The Chicken Teriyaki Rice Bowl 

• Cook the Rice: Prepare the fresh rice according to the package instructions and keep it warm.
• Make the Teriyaki Sauce: In a bowl, mix soy condiment sauce, teriyaki sauce, honey, vinegar, ginger, and garlic.
• Cook the Chicken: Heat the fresh oil in a pan over medium heat. Add the prepared chicken and cook for 4–5 minutes, until lightly browned.
• Add Sauce & Thicken: Pour in the fresh teriyaki sauce and simmer for 2–3 minutes. Add cornstarch slurry and cook until glossy and thick.
• Prepare Vegetables: Lightly steam or sauté the vegetables until tender-crisp.
• Assemble the Bowl: Add rice to a bowl, top with teriyaki chicken and vegetables.
• Garnish & Serve: Sprinkle sesame seeds and green onions. Serve and enjoy!!

Pork Katsu Rice Bowl

Ingredients For The Pork Katsu Rice Bowl

For the Pork Katsu

• 2 boneless pork chops (about 1–1.5 cm thick)
• Salt & black pepper, to taste
• ½ cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Oil for deep or shallow frying

For the Rice Bowl

• 2 cups cooked Japanese short-grain or white rice
• 1 cup shredded cabbage
• ½ carrot, thinly sliced (optional)

For the Sauce & Topping

• Tonkatsu sauce (store-bought or homemade)
• 1 tbsp mayonnaise (optional)
• Sesame seeds (optional)
• Sliced green onions (optional)

Step-by-Step Guide To Preparing The Pork Katsu Rice Bowl

• Prepare the Rice: Cook the fresh rice according to the package instructions and keep it warm.
• Prepare the Pork: Gently pound pork chops to even thickness. Season both sides with salt and pepper.
• Bread the Pork: Coat pork in flour, dip into beaten egg, then cover evenly with panko breadcrumbs.
• Fry the Pork Katsu: Heat fresh oil in a pan over medium heat. Fry pork 3–4 minutes per side until golden brown and fully cooked. Remove carefully and rest for 2 minutes, then slice.
• Prepare the Vegetables: Shred cabbage finely and keep it fresh and crisp.
• Assemble the Rice Bowl: Place hot rice in a bowl, add shredded cabbage on the side, and top with sliced pork katsu.
• Finish & Serve: Drizzle generously with tonkatsu sauce, add mayo if desired, and sprinkle sesame seeds or green onions.

Vegetarian Katsu Rice Bowl

Ingredients For The Vegetarian Katsu Rice Bowl 

For the Vegetarian Katsu

• 2 firm tofu slabs or 1 large eggplant (sliced lengthwise)
• Salt & black pepper, to taste
• ½ cup all-purpose flour
• 1 large egg, beaten (or plant-based milk for vegan)
• 1 cup panko breadcrumbs
• Oil for shallow frying

For the Rice Bowl

• 2 cups cooked Japanese short-grain or white rice
• 1 cup shredded cabbage
• ½ carrot, julienned (optional)

For the Sauce & Toppings

• Tonkatsu sauce (vegetarian-friendly)
• 1 tbsp mayonnaise (or vegan mayo)
• Sesame seeds (optional)
• Sliced green onions (optional)

Step-by-Step Guide To Preparing the Vegetarian Katsu Rice Bowl

• Cook the Rice: Prepare the fresh rice according to the package instructions and keep it warm.
• Prepare the Katsu Base: Tofu: Press fresh tofu for 15 minutes to remove excess moisture, then slice. Eggplant: Lightly salt the slices and let them rest for 10 minutes, then pat dry.
• Season & Bread: Season tofu or eggplant with salt and pepper. Coat in flour, dip in beaten egg (or plant milk), then coat with panko breadcrumbs.
• Fry Until Crispy: Heat fresh oil in a pan over medium heat. Fry each piece 2–3 minutes per side until golden and crisp. Drain on paper towels.
• Slice the Katsu: Rest briefly, then slice into strips.
• Assemble the Rice Bowl: Add rice to a bowl, place shredded cabbage on the side, and top with sliced vegetarian katsu.
• Finish & Serve: Drizzle with tonkatsu sauce, add mayo if desired, and sprinkle sesame seeds or green onions.

Spicy Chicken Katsu Bowl

Ingredients For The Spicy Chicken Katsu Bowl 

For the Spicy Chicken Katsu

• 2 large boneless chicken breasts (butterflied)
• Salt & black pepper, to taste
• ½ tsp chilli powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Oil for deep or shallow frying

For the Rice Bowl

• 2 cups cooked Japanese short-grain or white rice
• 1 cup shredded cabbage
• ½ carrot, julienned (optional)
• ½ cup cucumber slices (optional)

For the Spicy Sauce

• 3 tbsp mayonnaise
• 1–2 tbsp sriracha (adjust to taste)
• 1 tsp soy sauce
• ½ tsp lemon juice or rice vinegar

For Garnish

• Sesame seeds
• Sliced green onions

Step-by-Step Guide To Preparing The Spicy Chicken Katsu Bowl

• Cook the Rice: Prepare the fresh rice according to the package instructions and keep it warm.
• Season the Chicken: Pat the chicken dry. Season both sides with salt, pepper, chilli powder, paprika, and garlic powder.
• Bread the Chicken: Coat chicken in flour, dip into beaten egg, then press firmly into panko breadcrumbs.
• Fry Until Crispy: Heat fresh oil in a pan over medium heat. Fry the chicken 4–5 minutes per side, carefully, until golden brown and fully cooked. Drain on paper towels and rest for 2 minutes.
• Make the Spicy Sauce: In a small bowl, mix fresh mayonnaise, sriracha, soy sauce, and lemon juice until smooth.
• Slice the Chicken: Cut the crispy chicken katsu into strips.
• Assemble the Bowl: Add rice to a bowl, top with shredded cabbage, sliced chicken, and fresh vegetables.
• Finish & Serve: Drizzle generously with spicy sauce. Garnish with sesame seeds and green onions. Serve hot.

FAQ For The Easy Chicken Katsu Rice Bowl

Conclusion

The Easy Chicken Katsu Rice Bowl is a simple yet flavorful Chicken dish you can easily recreate at home. With crispy chicken, fluffy rice, and a drizzle of savoury sauce, this attractive, nice meal is sure to delight your taste buds. Follow these steps and enjoy a restaurant-quality experience from the comfort of your own kitchen. Try this Easy Chicken Katsu Rice Bowl today and share the joy of this delightful, delicious bowl with your loved ones!