Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 2 beaten eggs
- 1 cup cooked jasmine rice
- Shredded cabbage (for garnish)
- Fresh green onions (for garnish)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Season chicken breasts with salt and pepper. Set up breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge chicken in flour, then eggs, then panko until fully coated.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Slice chicken into strips. Serve over cooked rice, topped with shredded cabbage and drizzled with homemade tonkatsu sauce.
Notes
- You can prepare tonkatsu sauce by combining ketchup, Worcestershire sauce, soy sauce, and a little sugar.
- Serve with pickled vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-Free option: use gluten-free flour and breadcrumbs
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 130 mg
