When I was living in Corvallis Oregon there was a restaurant next to campus that made these amazing Chicken Katsu Bowls. Unfortunately during my time there they closed, the following is an attempt to recreate the magic. More technique can be found here.
- 1lb Chicken Thighs or Chicken Breasts
- Kosher Salt
- 2-3 Cups Panko Bread Crumbs
- 2 Eggs
- 1 Cup Flour
- 1 Cup Medium Grain Rice
- 1/4 Green Cabbage
- Green Onions
- Sesame Seeds or Furikake
- Kewpie Mayo
- Tonkatsu Sauce (Store bought or homemade)
- Neutral Oil (enough to cover the bottom of your frying vessel to 3/4 inch)
Start 1-2 Hours Before
- Butterfly if using Chicken Breasts then Pound chicken out to even (method)
- Lightly salt and place back into fridge.
Rest of Recipe
- Start cooking rice according to instructions on rice.
- Prepare breading station.
- Pour Flour onto dish/plate
- Pour Panko Bread Crumbs onto a dish/plate.
- Crack two eggs into a dish and scramble.
- Heat Oil to 350 in a dutch oven, wok or Cast Iron.
- Bread Chicken
- Dredge in flour, both sides making sure to coat fully.
- Dredge in egg, both sides making sure to coat fully.
- Place in Panko Bread Crumbs, use the Panko on the plate to cover the top of the chicken and press down repeat with other side.
- Gently place chicken in oil (do not over crowd).
- Cook chicken keeping the oil moving so cold spots don't occur, flip occasionally till golden brown. Check internal temp with a thermometer.
- Place on a paper towel lined plate and immediately lightly salt (just a pinch). Chicken can be kept warm and crispy in the oven.
- Place rice down.
- Place chicken to one side.
- Thinly slice cabbage and green onions, spread on rice and chicken.
- Zigzag Kewpie Mayo and Tonkatsu Sauce on top.
- Lightly sprinkle Sesame Seeds or Furikake
- Serve Warm.