Crispy Chicken Katsu with Rice

Description:
Crispy and golden Japanese-style chicken cutlets, breaded with panko and deep-fried to perfection. Served with fluffy white rice and sweet-savory tonkatsu sauce, this dish is high in protein and carbs — perfect for weight gain or a hearty, satisfying meal.

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🕒 Total Time: 25 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~630 kcal

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🛒 Ingredients

For the Chicken Katsu:

• 2 boneless, skinless chicken thighs or breasts (about 300g)
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Oil for frying (vegetable or canola)

For the Rice:

• 1 cup short-grain or medium-grain white rice
• 1 1/4 cups water
• Pinch of salt (optional)

For the Tonkatsu Sauce (quick version):

• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar

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🍳 Instructions

1. Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. Combine rice, water, and a pinch of salt (if using) in a pot.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes.
4. Remove from heat and let it sit covered for 10 minutes. Fluff with a fork.

2. Prepare the Chicken:

1. Place chicken between plastic wrap or parchment and gently pound with a meat mallet to even thickness (about 1–1.5 cm).
2. Season both sides with salt and pepper.

3. Bread the Chicken:

1. Dredge each chicken piece in flour, shaking off excess.
2. Dip into the beaten egg.
3. Coat thoroughly in panko breadcrumbs, pressing gently so the crumbs stick.

4. Fry the Chicken:

1. Heat oil (about 1–2 cm deep) in a pan over medium heat until shimmering (around 170°C / 340°F).
2. Carefully place the chicken in the oil and fry for 3–4 minutes per side until golden brown and cooked through.
3. Drain on a wire rack or paper towel.

5. Make the Tonkatsu Sauce:

1. In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar.
2. Stir until well combined. Adjust to taste.

6. Serve:

1. Slice the chicken into strips.
2. Plate the rice and place the chicken on top or to the side.
3. Drizzle with tonkatsu sauce or serve it on the side as a dip.
4. Optional: garnish with shredded cabbage or green onions.

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💡 Tips:

• For extra calories, add a soft-boiled egg or avocado on top of the rice.
• Swap in pork for an authentic tonkatsu version.
• Panko breadcrumbs give the crispiest texture—don’t substitute with regular ones.