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–+ servings

Crispy Ground Chicken Katsu Bowls

30 minutes
easy
Serves 4
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Crispy ground chicken katsu bowls served with Nishiki rice, avocado, and tangy slaw mix

Ingredients 

For the Chicken Cutlet

  • 1 lb. ground chicken or ground turkey
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • ¾ – 1 tsp garlic powder
  • ¾ – 1 tsp onion powder
  • ⅓ – ½ cup all-purpose flour
  • 2 eggs whisked together for egg wash
  • Japanese panko breadcrumbs to taste
  • Avocado oil enough to hydrate breadcrumbs

For the Rice

  • 2 cups rice I used Nishiki rice
  • 4 cups water or follow package instructions
  • Pinch of salt
  • Sushi seasoning optional

For the Slaw

  • 1 10–12 oz bag slaw mix
  • 1 tbsp rice vinegar
  • 1 – 2 tsp soy sauce
  • 1 tsp sesame oil
  • Pinch of salt
  • Optional: 1 tsp honey or sugar + squeeze of lime

For the Sauce

  • Store-bought tonkatsu sauce

For Finishing

  • 2 scallions thinly sliced
  • Sesame seeds optional

Directions 

  • Preheat oven to 450°F. Line a large sheet pan with parchment.
  • Mix the chicken with the seasonings. Press onto the sheet pan into a ½-inch thick rectangle.
  • Coat with flour, then breadcrumbs. Drizzle oil to fully hydrate.
  • Bake for 12-15minutes, then broil for 2-5 minutes until golden.
  • Rest, then slice.
  • Cook rice.
  • Toss slaw with dressing.
  • Assemble bowls with rice, slaw, sliced cutlet, and sauce. Finish with scallions and sesame seeds.