Filipino Chicken Katsu Rice Bowl with Sweet Sauce
A comforting and crispy Filipino Chicken Katsu Rice Bowl paired with a sweet chili sauce that brings a delightful twist to your dinner routine.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Chicken Katsu
- 2 pieces chicken breasts or 3 to 4 chicken thighs, boneless Use boneless chicken for even cooking.
- 1 teaspoon salt For seasoning.
- 1 teaspoon pepper For seasoning.
- 1 teaspoon garlic powder For seasoning.
- 1 cup flour For dredging.
- 2 pieces eggs, beaten For breading.
- 1 cup panko breadcrumbs For the crunchy coating.
- 1/2 cup oil For pan frying.
- 4 cups cooked hot rice To serve with the katsu.
- 1/2 cup sweet chili sauce For drizzling.
- 1 cup shredded cabbage (optional) For serving.
- 1 cup green onions (optional) For serving.
- 1 tablespoon sesame seeds (optional) For garnish.
- 1 piece fried egg (optional) For topping.
For the Sweet Chili Sauce
- 1/3 cup ketchup Base for the sauce.
- 2-3 tablespoons brown sugar To taste for sweetness.
- 2 tablespoons soy sauce For saltiness.
- 1 tablespoon vinegar Cane vinegar preferred, but white vinegar works.
- 1 teaspoon minced garlic For flavor.
- Chili flakes or hot sauce, to taste For heat.
- 1 teaspoon cornstarch (optional) For thickening.
- 1 tablespoon water (optional) For mixing with cornstarch.
Instructions
Preparation
- Drain and pat the tofu dry with paper towels.
- Slice the tofu into cutlet shapes, about half an inch thick.
- Season the tofu with salt, pepper, and garlic powder.
- Prepare the sweet chili sauce by mixing together ketchup, brown sugar, soy sauce, vinegar, minced garlic, and chili flakes in a bowl or saucepan.
- Simmer the sauce for 2-3 minutes to meld the flavors.
- If thickening, stir in cornstarch slurry and cook for an additional 30 seconds until it coats a spoon.
Cooking
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge the seasoned tofu in flour, dip in egg, and coat with panko breadcrumbs.
- Heat a shallow layer of oil in a pan over medium heat.
- Pan fry the tofu cutlets for 2-4 minutes on each side until golden brown.
- Place the fried tofu on a rack or paper towels to drain and sprinkle with salt.
- For chicken, season properly, bread, and fry for 3-5 minutes per side.
Assembly
- In a bowl, place hot rice at the bottom.
- Top with the sliced chicken katsu or tofu cutlets.
- Drizzle with sweet chili sauce.
- Add optional toppings such as shredded cabbage, green onions, sesame seeds, and a fried egg if desired.
Notes
For best results, use hot fresh rice; avoid pouring sauce too early on cutlets to keep them crispy. Serve with extra sauce for dipping. Can substitute chicken with tofu easily.