Gochujang Chicken Katsu Bowl
This gochujang chicken katsu bowl is simple, delicious, and on the menu for tonights dinner.
Servings: 2 people
Ingredients
Chicken Katsu
- 4 boneless, skinless chicken thighs
- 2 large eggs
- 1½ tbsp flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tsp salt
- 1½ cups panko breadcrumbs (or as needed)
Rice bowl base
- cooked rice
- shredded cabbage
Sauce
- 1½ tbsp gochujang
- 1 tbsp honey
- ½ tbsp soy sauce
- 2 tbsp water
Garnish
- furikake
- green onion
- egg (cooked to your liking)
Instructions
- Place your chicken thighs on a cutting board. Cover with plastic wrap and begin to pound them until even thickness and flat. About ½ inch.4 boneless, skinless chicken thighs
- In a bowl mix together 2 eggs, flour, garlic powder, onion powder, paprika, and salt.2 large eggs, 1½ tbsp flour, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, 1 tsp salt
- Dip chicken into the egg mixture well.
- Coat and press panko breadcrumbs into the chicken thighs until you form a solid layer. There should be no bare spots of chicken to be seen.1½ cups panko breadcrumbs
- Heat up oil to 350F and fry until golden brown on both sides about 5-8 minutes. OR spray with oil and air fry at 400F for 10-15 minutes flipping halfway through.
- Into a pan, add gochujang, honey, soy sauce, and water. Heat it up over medium heat until combined well.1½ tbsp gochujang, 1 tbsp honey, ½ tbsp soy sauce, 2 tbsp water
- Brush chicken katsu with the gochujang sauce.
- Cut chicken katsu, serve on top of rice and shredded cabbage.cooked rice, shredded cabbage
- Top with extra sauce, furikake, green onions, and an egg.furikake, green onion, egg