Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup Panko bread crumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked white rice
- 1 cup shredded cabbage
- Sesame seeds for garnish
- For the sauce: 1/4 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 tsp honey
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat evenly with Panko bread crumbs.
- Heat vegetable oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 5-7 minutes per side.
- While chicken cooks, prepare tonkatsu sauce by mixing ketchup, Worcestershire, soy sauce, mustard, and honey in a small bowl.
- Slice the cooked chicken into strips. Serve over bowls of cooked rice, topped with shredded cabbage, drizzled with tonkatsu sauce, and garnished with sesame seeds.
Notes
- Adjust frying time for thicker chicken breasts to ensure even cooking.
- For an extra crunch, double coat the chicken with panko before frying.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Frying, mixing
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0.2g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 145mg