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Katsu Chicken Rice Bowl

This rice bowl packs some serious crunch! Prepare chicken breast with a crisp coating of Kikkoman® Panko Bread Crumbs. Serve the fried crispy chicken over freshly sautéed veggies (use your seasonal favorites) and a bed of cooked rice for a quick and delicious lunch or dinner any time. This meal comes together in just 30 minutes, so add it to your regular meal rotation as an easy option. For a healthier twist, oven-bake the chicken instead of frying.


Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

2 cups dry brown rice
½ tablespoon Kikkoman® Sesame Oil
1 cup broccoli florets
1 cup red cabbage, shredded
½ cup snow peas
½ cup bell pepper, diced
¼ cup + ¼ cup Kikkoman® Katsu Sauce, divided
2 cups vegetable oil
1 boneless, skinless chicken breast (approximately 4 oz)
1 large egg, beaten
⅔ cup Kikkoman® Panko Bread Crumbs
1 teaspoon sea salt
2 tablespoons green onion, chopped
cilantro sprigs, for garnish


  1. Cook rice according to package directions.
  2. Heat sesame oil in a medium pan over medium heat for 2 minutes. Add vegetables and sauté for 10 minutes, stirring occasionally. Add ¼ cup of katsu sauce and continue to cook for 2 minutes. Cover vegetables with lid to keep warm.
  3. Heat vegetable oil over medium heat in a heavy pan or sauté pan. While oil heats, slice chicken breast in half through the side to create 2 thinner pieces.
  4. Add beaten egg to one bowl and use a second bowl to combine panko and sea salt. Blot chicken with paper towel and dunk into egg, shaking off excess, then dredge in panko mixture to coat.
  5. When oil reaches 350ºF, carefully add both pieces of chicken and fry for 4-5 minutes on each side using tongs to turn. Set chicken aside on a cutting board and cool for 3 minutes before slicing.
  6. Serve chicken over rice alongside vegetables and drizzle with remaining katsu sauce.


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