Ingredients
- Boneless, skinless chicken breasts (or thighs)
- Panko breadcrumbs
- All-purpose flour
- Eggs
- Vegetable oil (or any high smoke-point oil)
- Cooked white or jasmine rice
- Shredded cabbage (green or purple)
- Tonkatsu sauce (ready-made or homemade)
Instructions
- Pound the chicken breasts to an even thickness.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs.
- Lightly season the flour. Dredge chicken in flour, dip in eggs, and coat in panko.
- Heat oil in a skillet. Fry chicken until golden brown, about 3–4 minutes per side.
- Let the chicken rest on paper towels.
- Prepare rice in a bowl. Assemble by placing rice, topping with chicken and cabbage.
- Drizzle with tonkatsu sauce and optional garnishes.
Notes
Marinating the chicken in soy sauce and ginger beforehand adds flavor. Ensure oil is hot enough before frying for a crispy coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian