Recipe courtesy of Bop 'N' Grill

Chicken Katsu Bowl

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 servings


Katsu Mayo:

Chicken Katsu Bowl:


Special equipment:
a deep-fryer
  1. For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl.
  2. For the chicken katsu bowl: Preheat fryer oil to 350 degrees F.
  3. Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs.
  4. Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo.