Lemon Chicken Katsu Bowls
Lemon Chicken Katsu Bowls combine crispy, golden chicken with zesty lemon sauce, creating a delicious and vibrant meal perfect for any occasion. This easy-to-make dish features tender chicken coated in crunchy panko breadcrumbs, served over fluffy rice and finished with a refreshing drizzle of lemon sauce. Ideal for busy weeknights or meal prep, these bowls are sure to impress family and friends with their stunning presentation and delightful flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying/Baking
- Cuisine: Japanese
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup panko bread crumbs
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 2 lemons (juiced and zested)
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 3 cups steamed rice (white or brown)
- 2 green onions (chopped)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko. Dredge each chicken breast in flour, dip in eggs, then coat in panko.
- Heat oil in a skillet over medium heat. Fry chicken for about 4 minutes per side until golden brown.
- Transfer to a baking sheet lined with parchment paper and bake for 10 minutes or until internal temperature reaches 165°F (75°C).
- In a bowl, whisk lemon juice, soy sauce, honey, and lemon zest until combined.
- Slice the cooked chicken and serve over rice, drizzling with the lemon sauce and topping with green onions.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 9g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: - For added flavor, marinate the chicken in lemon juice before cooking. - Substitute chicken with tofu or eggplant for a vegetarian option. - Feel free to add your favorite vegetables like bell peppers or snap peas.