Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- 2 cups cooked white or brown rice
- 1/4 cup green onions, thinly sliced
- 1 cup shredded cabbage
- 3 tbsp low-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp sugar
- 1 tsp mustard powder
Instructions
- Prepare the rice according to package instructions and keep warm.
- In a bowl, mix soy sauce, Worcestershire sauce, ketchup, sugar, and mustard powder to make the tonkatsu sauce; set aside.
- Pat chicken thighs dry, season with salt and pepper, then coat in flour.
- Dip each thigh into beaten egg and coat thoroughly with panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry chicken for 5-6 minutes per side until golden brown and cooked through.
- Slice katsu into strips and serve over rice. Top with shredded cabbage and drizzle generously with tonkatsu sauce. Garnish with green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 9g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg