Description
Crispy katsu chicken burritos filled with golden breaded chicken, fluffy white rice, fresh shredded cabbage, and rich katsu sauce wrapped in a soft tortilla for a bold and satisfying fusion meal.
Ingredients
Scale
- 2 large chicken breasts, halved and pounded thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 4 large flour tortillas
- 4 tablespoons katsu sauce
Instructions
- Season the chicken breasts evenly with salt and black pepper.
- Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Dredge each piece of chicken in flour, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.
- Heat neutral oil in a large skillet over medium heat.
- Fry the chicken for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
- Transfer to paper towels and let rest briefly before slicing into strips.
- Warm the tortillas slightly to make them flexible.
- Lay each tortilla flat and add a layer of rice, sliced katsu chicken, shredded cabbage, and drizzle with katsu sauce.
- Fold in the sides and roll tightly into a burrito.
- Slice in half if desired and serve warm.
Notes
- Do not overcrowd the pan while frying to maintain crispiness.
- Keep oil at medium heat to prevent burning the breadcrumbs.
- Assemble burritos just before serving for best texture.
- Cooked katsu chicken can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 165mg
Keywords: katsu chicken burritos, crispy chicken burrito, Japanese fusion burrito, chicken katsu wrap