Description

This recipe features crispy, golden-brown breaded chicken breasts served over fluffy jasmine rice, all topped with a savory and tangy tonkatsu sauce. Perfectly pounded chicken ensures even cooking and a juicy bite, while the panko breadcrumb coating delivers a satisfying crunch. Garnished with sliced green onions, this dish combines comforting flavors and textures in a simple yet delicious bowl meal.

Ingredients

Chicken

4 boneless, skinless chicken breasts
1 cup all-purpose flour
Salt and pepper, to taste (mixed with flour)
2 large eggs, whisked
2 cups panko breadcrumbs
1 ½ cups vegetable oil (for frying)

Other

3 cups cooked jasmine rice
½ cup tonkatsu sauce
Sliced green onions (for garnish)

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Instructions

Pound the chicken: Place the chicken breasts between sheets of plastic wrap or parchment paper and pound them to about ½ inch thickness to ensure even cooking and a tender texture.
Prepare the dredging station: In one bowl, mix the all-purpose flour with salt and pepper. In a second bowl, whisk the eggs until smooth. Place the panko breadcrumbs in a third bowl.
Coat the chicken: First, dredge each chicken breast in the flour mixture, shaking off any excess. Then dip it into the whisked eggs, ensuring it is fully coated. Finally, press the chicken into the panko breadcrumbs, covering it thoroughly to create an even crust.
Heat the oil and fry: Heat the vegetable oil in a skillet over medium heat until it reaches approximately 350°F. Fry each chicken breast for 3 to 4 minutes per side, or until golden brown and crispy on the outside and cooked through on the inside.
Cook the jasmine rice: Prepare the jasmine rice following the package instructions until fluffy and tender.
Assemble the bowls: Place a serving of cooked jasmine rice into bowls. Slice or place the crispy fried chicken breasts on top, drizzle generously with tonkatsu sauce, and garnish with sliced green onions for a fresh, vibrant finish.

Notes

Pounding the chicken to an even thickness helps it cook evenly and stay juicy.
Maintain the oil temperature around 350°F to ensure crispy breading without absorbing excess oil.
Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
Tonkatsu sauce can be found in Asian grocery stores or made at home with a mix of ketchup, Worcestershire sauce, soy sauce, and sugar.
Leftover chicken and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Japanese