Why This Homemade Chicken Katsu Beats Every Takeout

Japanese Chicken Katsu Fried Rice with Tonkatsu Sauce Golden crispy Chicken Katsu served over flavorful soy sauce fried rice with vegetables, and finished with rich Tonkatsu sauce. This restaurant-style Japanese comfort food is crispy, savory, and incredibly satisfying. Ingredients: Chicken Katsu 1 chicken breasts Salt and black pepper 100 g all-purpose flour 2 eggs, beaten 100 g panko breadcrumbs Vegetable oil for deep frying Fried Rice 300 g cooked day-old jasmine rice 1 shallot, finely diced 1 red bell pepper, diced 100 g mushrooms, sliced 50 g fresh green peas 2 green onions, sliced 4 tbsp vegetable oil 3 tbsp soy sauce 1 tbsp dark soy sauce Tonkatsu Sauce 4 tbsp ketchup 2 tbsp oyster sauce 1 tbsp Worcestershire sauce 1 tbsp brown sugar To Serve 2 sunny-side-up eggs with runny yolks Extra Tonkatsu sauce Instructions 1. Prepare the Chicken Katsu Slice each chicken breast in half lengthwise. Place the chicken in a vacuum bag or between plastic wrap and pound it evenly with a meat mallet. Season both sides with salt and black pepper. Coat each piece in flour, dip into the beaten eggs, then coat evenly with panko breadcrumbs. Deep-fry until golden brown and crispy. Slice into thick strips. 2. Make the Tonkatsu Sauce In a small bowl, combine: ketchup oyster sauce Worcestershire sauce brown sugar Mix well until smooth. 3. Cook the Fried Rice Heat the vegetable oil in a wok over high heat. Stir-fry the shallot until fragrant. Add the red bell pepper and cook for about 2 minutes. Add the sliced mushrooms and stir-fry until lightly browned. Add the fresh green peas. Add the cooked day-old rice and break up any clumps. Pour in the soy sauce and dark soy sauce. Stir-fry for 2–3 minutes until the rice is evenly coated and slightly caramelized. Stir in the sliced green onions. 4. Assemble Place the fried rice in the center of a black plate. Top with the sliced crispy Chicken Katsu. Drizzle generously with Tonkatsu sauce. Serve immediately while hot. Enjoy! 🍽️