Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup low-sodium soy sauce
- 1 tbsp brown sugar
- 2 cups jasmine or short-grain rice
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- Oil for frying
Instructions
- Rinse the rice under cold water until clear, then cook according to package instructions (15-20 minutes).
- Set up a breading station: one bowl with seasoned flour, another with beaten eggs, and a third with panko breadcrumbs.
- Coat each chicken breast in flour, dip in eggs, then roll in panko.
- Heat oil in a skillet over medium-high heat. Fry chicken for 3-4 minutes on each side until golden brown.
- In a bowl, mix ketchup, Worcestershire sauce, soy sauce, and brown sugar to create the tonkatsu sauce.
- Slice the cooked chicken over rice, drizzle with tonkatsu sauce, and garnish if desired.
Notes
For extra crunch, double-dip the chicken in the egg and panko breadcrumbs. You can also use a meat mallet to flatten the chicken breasts slightly for even cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg