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Chicken Katsu Bowls
Crispy chicken katsu rice bowls served with avocado, cucumber and a delicious spicy curry mayo is a guaranteed dinner favorite.
Course
Dinner
Cuisine
American, Japanese
Keyword
Chicken katsu, chicken katsu bowls, Chicken katsu recipe
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
614
kcal
Author
Alida Ryder
Ingredients
For the chicken katsu
4
chicken breasts
1
cup
flour
seasoned with 1 tsp salt
2
eggs
beaten
2
cups
panko breadcrumbs
seasoned with 1 tsp salt
2
tsp
salt
For the curry sauce
¼
cup
mayonnaise
¼
cup
plain yogurt
1
tbsp
curry powder
1
tsp
honey
1
tsp
rice vinegar
2-3
tsp
sriracha
for the bowls
4
cups
cooked rice
1
avocado
sliced
sliced cucumber
green onion/spring onion
sesame seeds
Instructions
Slice the chicken breasts in half, creating two thin cutlets.
Season the flour with salt and pepper and do the same with the breadcrumbs.
Coat the chicken first in the seasoned flour, then beaten egg and finally in the panko breadcrumbs.
Heat enough oil to deep fry the chicken in a pot or deep skillet.
Fry the chicken in hot oil until crisp, golden brown and cooked through.
Combine all the sauce ingredients in a small bowl and mix well. Taste and adjust seasoning if necessary.
Slice the chicken then serve over the cooked rice with cucumber and avo.
Drizzle over the sauce and garnish with spring onion/green onion and sesame seeds.
Nutrition
Calories:
614
kcal
|
Carbohydrates:
78
g
|
Protein:
40
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.02
g
|
Cholesterol:
164
mg
|
Sodium:
1628
mg
|
Potassium:
980
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
296
IU
|
Vitamin C:
10
mg
|
Calcium:
102
mg
|
Iron:
4
mg