Katsu Chicken Rice Bowl

by Lena Soh
2 months ago

Easy to prepare recipe breadcrumbs rice bowl


Preparation and Cooking Time: 1-hr


Ingredients (for 5 pax)

  • 300g Chicken leg boneless (cut small pieces)
  • Bamboo shoots (sliced)
  • Shimeiji mushroom
  • French beans (sliced)
  • beansprouts (optional)
  • red and brown rice (optional)
  • white rice
  • 1 clove of garlic
  • breadcrumbs
  • 1 tbsp light soy sauce
  • 1 tsp cornflour
  • Pinch of pepper
  • 1.5 tsp oyster sauce for chicken marinate
  • 1 tsp oyster sauce for stir-fried vegetable
  • 1 egg
  • cooking oil
  • 1 tsp of chicken powder seasoning

Step by Step Cooking Method

A mix of red & brown rice and white rice – 1cup : 1cup ratio.

  • Wash and soaked the red & brown rice for 30-min
  • Wash the white rice and combine the red & brown rice with 2 cups of water


Katsu Chicken

  • Marinate the cut pieces chicken leg boneless with oyster sauce, light soy sauce, cornflour, a pinch of pepper
  • Beat the egg
  • Dip the marinated cut chicken pieces into the beaten egg and then coat it with the breadcrumbs
  • Heat up the cooking pan with oil. The oil must be able to cover the chicken pieces for deep frying. Test the oil using a bit of the bread crumbs, when you see bubbles forming around the crumbs and sizzling sound, the oil is ready
  • Put in the coated breadcrumbs cut chicken piece by piece in the hot oil gently
  • Deep-fried for 10-min until it turns golden brown then scoop up the chicken pieces


Stir-fried the vegetable

  • Heat up the wok and add 1 tbsp of cooking oil follow by the chopped garlic and stir-fry for a few seconds
  • Put in the bamboo shoots & french beans continue to stir-fry. Add chicken powder seasoning and oyster until it is about 80% cooked, then add in the shimeiji mushroom and bean sprouts and stir-fry for another 3-min.

Start to prepare your chicken katsu rice-bowl. Add mayo on the chicken katsu.