Go Back
cooknblog24@gmail.com

Chicken Katsu Japanese Recipe Idea

A vegan Japanese-style crispy plant-based chicken katsu served with rice, vegetables, and tangy sauce.

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken cutlets — 4 pieces
  • Panko breadcrumbs — 1 cup
  • All-purpose flour — ½ cup
  • Unsweetened plant milk — ¾ cup
  • Cooked white rice — 2 cups
  • Shredded cabbage — 2 cups
  • Vegetable oil — 3 tbsp
  • Katsu sauce
  • Ketchup — 3 tbsp
  • Soy sauce — 1 tbsp
  • Maple syrup — 1 tbsp
  • Rice vinegar — 1 tsp

Method
 

  1. Plant-based chicken cutlets — 4 pieces
  2. Panko breadcrumbs — 1 cup
  3. All-purpose flour — ½ cup
  4. Unsweetened plant milk — ¾ cup
  5. Cooked white rice — 2 cups
  6. Shredded cabbage — 2 cups
  7. Vegetable oil — 3 tbsp
  8. Katsu sauce
  9. Ketchup — 3 tbsp
  10. Soy sauce — 1 tbsp
  11. Maple syrup — 1 tbsp
  12. Rice vinegar — 1 tsp

Notes

Nutritional values (per serving)

Calories: 420
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 52g
Fiber: 4g
Protein: 20g

Vitamins and minerals (per serving)

Iron: 15%
Vitamin C: 18%
Calcium: 10%
Magnesium: 12%
Potassium: 10%

Additional notes / tips

  • Press breadcrumbs firmly for crisp coating.
  • Serve immediately for best texture.
  • Add chili sauce for heat.
  • Use tonkatsu sauce if available.
  • Garnish with sesame seeds.