Ingredients
Chicken Katsu
- 1 lb boneless, skinless chicken thighs
- Kosher salt, to taste
- 2 egg whites
- 1/2 cup cornstarch
- 1-2 tbsp water (to adjust batter consistency)
- 1 1/2 cups panko bread crumbs
- 1/4-1/2 cup avocado oil (for frying)
Pickled Vegetables
- 3 mini cucumbers, sliced 1/4 inch thick
- 1-2 carrots, sliced 1/8-1/4 inch thick
- 1 garlic clove, sliced into very thin slivers
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 2 tsp salt
Serving and Garnishes
- White rice (cooked)
- Thinly sliced scallions (green onions)
- Thinly sliced cabbage
- Spicy mayo (for drizzling)
- Tonkatsu sauce (for drizzling)
Instructions
- Prep Ingredients & Make Pickles: Prepare all ingredients by chopping the vegetables. In a small saucepan, combine 1/2 cup water, 1/2 cup rice wine vinegar, 1/4 cup sugar, and 2 tsp salt. Heat over medium-high heat for 3-5 minutes, stirring occasionally until sugar dissolves completely. Place sliced cucumbers, carrots, and garlic in an airtight jar and pour the hot pickling liquid over the vegetables. Let the jar sit for a few minutes to cool, then refrigerate for at least 30 minutes for the flavors to develop. The pickles will improve over time.
- Coat Crispy Chicken: Pat chicken thighs dry with a paper towel and season with kosher salt, garlic powder, and onion powder. Pound the chicken thighs to an even thickness to ensure uniform cooking. In a small bowl, whisk together cornstarch, egg whites, and 1-2 tbsp water until the mixture is smooth and slightly runny, resembling glue. Dip each piece of chicken into this mixture, allowing excess to drip off, then coat thoroughly with panko breadcrumbs. Repeat for all pieces.
- Fry Crispy Chicken: Heat about 1/2 cup avocado oil in a large cast iron skillet over medium-high heat. Test oil temperature by dropping a breadcrumb in; it should sizzle immediately. Carefully add chicken pieces in batches to avoid overcrowding. Shallow fry each side for 3-5 minutes until golden brown and cooked through. Drain on double-layered paper towels to remove excess oil. If oil overheats, remove skillet from heat briefly before returning.
- Optional Air Fryer Method: Preheat air fryer to 425°F. Lightly grease the basket with non-stick spray. Place chicken pieces in the basket without overlapping and cook for about 10 minutes or until cooked through and crispy, flipping halfway if desired.
- Assemble Bowls: Cook white rice according to package instructions. In serving bowls, layer rice, then add thinly sliced scallions, cabbage, avocado (if desired), and pickled vegetables. Place sliced or whole pieces of chicken katsu on top. Drizzle generous amounts of tonkatsu sauce and spicy mayo over the bowl for extra flavor. Serve immediately and enjoy.
Notes
- Ensure chicken pieces are of even thickness for uniform frying.
- Adjust water quantity in batter to get a thin coating that clings better.
- Pickles can be made ahead and stored refrigerated for up to a week.
- Use fresh panko breadcrumbs for maximum crispiness.
- For a healthier option, use the air fryer method instead of frying in oil.
- Serve with steamed rice to absorb the delicious sauces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese