Chicken katsu bowl with crunchy slaw, sweet potato salad and rice (so easy)

Katsu chicken, self-explanatory. So delicious! If you don’t want to make the Tonkatsu sauce from scratch, just sub with any BBQ sauce or buy ready-made Tonkatsu sauce.

WATCH VIDEO: if you’re a visual learner, watch me make this Katsu Chicken dish here!

Chicken katsu bowl with slaw, sweet potato salad and rice (easy & crunchy)

Crispy, crunchy and so delicious. You can't go wrong with chicken katsu!

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Prep Time 30 mins

Cook Time 25 mins

Course Dinner, Lunch

Cuisine Japanese

Servings 4 people

Ingredients

  

Katsu chicken

• 2 Eggs whisked
• 1 cup All purpose flour
• 2½ cups Panko breadcrumbs
• White miso (to marinate the chicken. substitute = salt)
• 500-600 g Chicken thighs
• Neutral oil for deep frying (e.g. vegetable, canola, sunflower oil)

Sweet potato salad

• 3 Sweet potatos
• 1 teaspoon Mustard
• ½ cup Kewpie Mayo
• ¼ cup Carrot grated into strips
• 1 teaspoon White vinegar
• Sugar
• Sliced spring onions (a sprinkle)

Rice & slaw

• 1 cup Rice (I recommend Thai Jasmine)
• Slaw (buy ready-made at the supermarket or make your own using red & white cabbage, onions, carrots, radish etc.)

Sauce

• 1 tablespoon Tomato sauce
• 2½ tablespoons Worcestershire sauce
• 1½ teaspoon Oyster sauce
• 1½ teaspoon Honey (or sugar)

Instructions

 

• Lay your chicken down on a chopping board and cover in glad wrap. Using a meatpounder or the bottom of the saucepan, gently pound the thickest parts of thechicken until ~1½ cm thick. Pounding will ensure the chicken cooks evenly when you deepfry it! Then lather your chicken in miso or simply salt it. Marinate forat least 30 minutes/ideally overnight.
• Start cooking your rice.
• For the potato salad, make pickled carrots by adding vinegar, sugar, salt and grated carrots into a bowl. Let it sit for 30 minutes. Roughly chop potato into smallcubes and boil until soft enough to mash. While that’s cooking, add kewpie mayo, mustard, pickled carrots into a bowl & mix. Add potatoes. Add pickled carrots. Mash. That’s it.
• For the tonkatsu sauce, add all ingredients together in a bowl and whisk
• To crumb your chicken, add (1) panko crumbs (2) flour and (3) eggs (whisked) into 3 separate bowls. Coat the chicken in flour. Coat it in egg wash. Then panko crumbs (press down).
• Pour 1-2cm worth of oil into a pan or pot (ensure big enough for the chicken to submerge under). Turn to medium-high heat. Wait a few minutes for it to get hot. Add chicken into the oil for 3-5 minutes on each side/until golden. Setaside to drain on excess oil on a plate lined with paper towel.     
• Serve your sliced chicken, plate with slaw, potato salad and drizzle with tonkatsu sauce! Sprinkle on sesame seeds & chilli flakes (optional).

Notes

Crispy, crunchy and so delicious. You can’t go wrong with chicken katsu!

Keyword Chicken Katsu, Japanese, Kewpie mayo, Panko crumbs