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a white and blue decorated bowl with a bed of rice, a fried chicken breast coated in breadcrumbs, topped with a Katsu sauce set on a wooden cutting board and with two decorated chopsticks on top

Chicken Katsu with Rice

An easy to make, Japanese take on fried chicken with its typical, sweet but tangy sauce to accompany.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4 servings

Equipment

  • Wok

Ingredients
  

For the Sauce

  • 3 tbsp ketchup
  • 4 tbsp Worchestershire sauce
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard

For the rice

  • 2 cups basmati rice (or another long grain rice)
  • 3 cups water

For the chicken

  • 500 gr chicken breast
  • 2 cups plain flour
  • 2 medium eggs (whisked)
  • 2 cups breadcrumbs (ideally panko, but any will do)
  • Salt
  • Pepper
  • 2 to 3 cups vegetable oil

Instructions
 

For the Sauce

  • This couldn't be easier: just add the ketchup, the Worchestershire sauce, soy sauce, mirin, sugar, and Dijon mustard togheter in a small bowl and whisk until the sugar is dissolved. Set aside.

For the Rice

  • Rinse the rice until the water runs clear (this might take 7 to 10 rinses).
  • Add to a pot with the water. Bring to a boil over high heat. Once boiling, take heat down to a minimum, cover, and let it cook for 12 to 15 minutes.
  • Once cooked, turn the heat off, fluff the rice, and cover to let it steam for 10 minutes.

For the Chicken

  • If you have big chicken breasts, slice them in half lenghtwise. You don't want thick slices for this. Pound them a bit to make them even so that they're going to cook perfectly.
  • Assemble your station: you need a bowl with the plain flour, one with the beaten eggs, and one with the breadcrumbs.
  • Cover each breast in flour and then eggs. Finally, make sure it's fully coated in breadcrumbs. Salt and pepper to taste.
  • Heat up the vegetable oil over high heat in your wok or pan. Test if the oil is hot enough by either dropping a couple of breadcrumbs in or using chopsticks: the bubbles should stick to the chopsticks.
  • Add the coated chicken, either one of two slices at the time depending on how big they are, you don't want to overcrowd the wok/pan. Cook for 6 to 10 minutes or until fully golden. Take out and absorb the extra oil with some paper towels.
  • TIP: if you have more than 4 pieces to fry up, turn your oven on at 80°C/175°F and let the cooked chicken rest in there to keep it warm while you fry the rest.

SERVE!

  • Now that the rice is fully steamed, add a layer of it on a bowl. Slice your fried chicken and lay it on the rice, and cover with the sauce. And buon appetito!
Keyword Fried chicken