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Close-up of a Chicken Katsu Bowl featuring sliced, crispy fried chicken over rice and shredded lettuce, topped with sauce and pickled carrots.

Chicken Katsu Bowl with Pickled Veggies

This recipe provides a balanced meal featuring crispy chicken katsu served over rice with fresh cabbage and bright pickled carrots.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Japanese
Servings 2 people

Equipment

  • Skillet

Ingredients
  

  • 2 chicken breasts
  • 60 g flour
  • 1 egg
  • 100 g breadcrumbs
  • 30 ml oil for frying
  • 300 g cooked white rice
  • 100 g shredded cabbage
  • 50 g pickled carrots

Instructions
 

  • Pound the chicken breasts to an even thickness.
  • Dredge the chicken in flour, dip it in the egg, and then coat it thoroughly in breadcrumbs.
  • Heat the oil in a skillet. Fry the chicken for 4 to 5 minutes per side until it is golden brown and cooked through.
  • Slice the cooked chicken into strips.
  • Assemble the bowls. Divide the rice, shredded cabbage, pickled carrots, and sliced chicken among two bowls.
  • Serve the bowls warm.

Notes

Pickled vegetables added brightness that kept the bowl well-balanced during testing.
Keyword Asian Cuisine Recipes, Asian Food Ideas, Asian Food Recipes, Asian Recipes Authentic, Chicken Katsu Bowl with Pickled Veggies, Chinese Cooking Recipes, Easy Asian Dishes, Easy Asian Food, Japanese Food Recipes, Japanese Meals, Korean Food Recipes