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Chicken Katsu Bowl Recipe with Air Fryer Instructions

Japanese-style fried chicken served with a sweet-and-salty broth over sticky rice with crunchy pickled vegetables
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4

Ingredients
  

The Chicken

  • 4 boneless, skinless chicken breasts sliced or pounded thin
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 2 cups panko breadcrumbs
  • 1 Tbsp. water
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • 1/4 cup scallions diced
  • 2 Tbsp. sesame seeds
  • 4 cups cooked white rice
  • vegetable oil for frying

The Katsu Sauce

  • 2 cups chicken broth
  • 2 cups yellow onions diced
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 2 Tbsp. ginger minced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. brown sugar
  • 1 tsp. sesame oil
  • 1/4 tsp. red pepper flakes

The Pickled Vegetables

  • 1 cucumber
  • 1 carrot
  • 1 tsp. salt
  • 1 tsp. soy sauce
  • 1/4 cup sugar
  • 2/3 cup rice wine vinegar

Instructions
 

Pickled Vegetables

  • Using a vegetable peeler, make long ribbons of the cucumber and carrot. Place the cucumber in a colander and toss with salt. Allow to drain for 10 minutes.
  • In a small bowl, whisk vinegar, sugar, soy sauce and sesame oil. Place carrot and cucumbers into the bowl and combine well. Cover and refrigerate.

Katsu Sauce

  • In a saucepan, combine the chicken broth, onions, soy sauce, mirin, ginger, garlic, brown sugar, 1 tsp. sesame oil and red pepper flakes.
  • Bring to a boil, then lower the heat and simmer, uncovered, while you cook the chicken.

Stove Top Instructions for Chicken

  • Line up 3 shallow bowls. In the first shallow bowl, combine the flour, kosher salt and pepper. Beat the eggs and water in the second bowl. In the third bowl, place the panko bread crumbs.
  • Fill a large frying pan with 1/2 inch of vegetable oil and heat to medium. Pound the chicken breast thin using a meat mallet. Alternatively, slice each breast crosswise so you create 2 very thin cutlets. Dredge chicken in the flour mixture, then the egg, then the panko.
  • Fry until chicken is golden brown and easily pierced with a fork, about 9-10 minutes on each side. (Chicken should always reach an internal temperature of 165 degrees). Remove chicken onto a paper towel-lined plate. Slice into strips.

Air Fryer Instructions for Chicken

  • Preheat air fryer to 350 degrees.
  • Line up 3 shallow bowls. In the first bowl, combine the flour, kosher salt and pepper. Put the beaten egg and water in the second bowl. In the third bowl, place the panko bread crumbs.
  • Place the chicken into the air fryer and make sure they are not touching each other. (You may have to do it in batches). Coat the tops of the chicken generously with nonstick cooking spray. Air fry for 9 minutes.
  • Flip the chicken over. Coat generously with nonstick cooking spray. Air fry for an additional 8 minutes. Extend the time by 2-3 minutes for larger pieces of chicken. Slice chicken into strips.

Assemble the Bowls

  • Heat the sesame seeds over medium-low heat in a small frying pan. Constantly moving them around, toast the seeds until they start to brown slightly and become fragrant. Remove from heat and set aside.
  • Divide the cooked rice among four bowls. Pour katsu sauce over the rice, then top with chicken strips, pickled vegetables, diced green onion and toasted sesame seeds.
Keyword chicken, dairy free, dinner
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