Crispy Chicken Katsu with Sticky Rice is a beloved Japanese-inspired dish that combines golden, crunchy cutlets with perfectly steamed sticky rice. The combination of textures and umami-rich katsu sauce makes every bite satisfying. Whether for a family dinner or a weeknight craving, this dish hits the spot. The simplicity of ingredients and ease of cooking make it ideal for home chefs. Add your personal twist with pickled vegetables or a fried egg on top!
Read more Asian-inspired dishes like One-Pan Honey Garlic Chicken & Veggies
Crispy Chicken Katsu with Sticky Rice Recipe
Ingredients:
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2 boneless, skinless chicken breasts
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Salt & pepper to taste
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½ cup all-purpose flour
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2 eggs (beaten)
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1 cup panko breadcrumbs
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Oil for frying
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1 cup sushi or sticky rice
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1½ cups water
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Katsu sauce (store-bought or homemade)
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Chopped scallions and sesame seeds (for garnish)
Instructions:
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Prepare the Chicken:
Flatten the chicken breasts using a mallet. Season with salt and pepper. -
Breading:
Dredge each piece in flour, dip in beaten eggs, then coat with panko breadcrumbs evenly. -
Frying:
Heat oil in a skillet over medium-high heat. Fry the chicken until golden brown and crispy (about 3-4 minutes per side). Drain on paper towels. -
Sticky Rice:
Rinse rice until water runs clear. Add rice and water to a pot, bring to a boil, then cover and simmer for 15 minutes. Let sit for 10 minutes before fluffing. -
Assemble:
Slice the chicken katsu and serve over sticky rice. Drizzle with katsu sauce and garnish with scallions and sesame seeds.
Pro Tip:
For extra crispiness, double-fry the chicken katsu. After the first fry, let it rest for a minute, then refry for 1–2 minutes until deep golden brown. It ensures a perfect crunch without overcooking the inside.
Try this homemade Katsu Sauce recipe to elevate your Crispy Chicken Katsu with Sticky Rice even more!