Golden Chicken Katsu Bowl
Spicy Red Sauce

Crispy panko-breaded chicken breast served over fluffy rice, elevated by a unique ginger-garlic marinade and a savory, oil-bloomed chili-ketchup sauce.

Ingredients

• 630 g chicken breast
• 200 g Panko breadcrumbs
• 2 green onions
• 20 g ginger
• 3 cloves garlic
• 3 g salt
• 1 g baking soda
• 2 tbsp cornstarch
• 1 large egg
• to taste black pepper
• 500 ml vegetable oil
• 2 tbsp ketchup
• 1 tbsp oyster sauce
• 1 tsp chili powder
• 12 tsp cumin powder
• 1 tsp sugar
• 2 cups cooked white rice
• optional sliced cucumber

Instructions

1. 1Slice the chicken breast

   

   Place the raw chicken breast on a wooden cutting board. Using a large cleaver, carefully slice the meat into thin, even fillets. Uniform thickness ensures that the chicken will cook evenly later on.

   Tip: Keep your fingers tucked in and use a sharp knife to get clean, smooth slices without tearing the meat.
2. 2Tenderize the fillets

   

   After slicing, use the back of your cleaver to pound the chicken fillets both vertically and horizontally. This mechanical tenderization breaks down tough muscle fibers, making the cutlet much softer after frying.

   Tip: Dont pound too hard; you want to tenderize the meat, not tear it into pieces.
3. 3Prepare aromatic water

   

   Place sliced green onions, ginger, and smashed garlic into a small bowl. Pour hot water over them and let it sit. This aromatic water will be used to infuse the meat with flavor and remove any unwanted gamey smells.

   Tip: Let the mixture steep for a few minutes so the water can fully absorb the essential oils from the aromatics.
4. 4Season the chicken

   

   In a large bowl, combine the chicken fillets with salt, pepper, baking soda, cornstarch, and a whole egg. Mix thoroughly by hand to ensure every piece is evenly coated with the seasonings and starch.

   Tip: Adding a little baking soda helps keep the chicken breast moist and tender during the high-heat frying process.
5. 5Coat with Panko

   

   After marinating, take each chicken fillet and press it firmly into a bowl of Panko breadcrumbs. Flip and press again to ensure a thick, even layer of crumbs adheres to all sides of the meat.

   Tip: Press firmly with the palm of your hand to make sure the breadcrumbs dont fall off during frying.
6. 6Deep fry the chicken

   

   Carefully lower the panko-coated chicken fillets into the pot of hot oil. Use chopsticks to handle the meat, ensuring even placement and avoiding splashes. Fry the cutlets until they reach a vibrant golden-brown color and the exterior becomes perfectly crispy and crunchy.

   Tip: Maintain a consistent oil temperature by not overcrowding the pot; fry in batches if necessary to ensure the crust doesnt become oily.
7. 7Prepare the signature sauce

   

   Combine chili powder, ketchup, oyster sauce, cumin, and sugar in a heat-proof bowl. Drizzle with a small amount of hot oil to bloom the spices, then add a splash of water and stir until smooth and glossy.

   Tip: Make sure the oil is very hot before pouring; it should sizzle immediately upon contact with the spices to release their full flavor.
8. 8Slice into even strips

   

   Place the freshly fried chicken cutlet on a clean cutting board. Use a sharp knife to slice the meat into even strips, ensuring the crispy panko crust remains intact. The chicken should be juicy on the inside while maintaining its signature golden crunch on the outside.

   Tip: Let the chicken rest for a minute before slicing to allow the juices to settle, which helps keep the meat tender.

Storing & Reheating

Burn It Off

Frequently Asked Questions