Crispy Chicken Katsu Bowls
These Crispy Chicken Katsu Bowls deliver juicy breaded chicken with a golden crunch, nestled on rice and drizzled with a tamari-ginger sauce and spicy mayo for the ultimate weeknight comfort meal.
Equipment
- 1 Skillet Large, for frying
- 1 Mixing bowl For sauce and marinating
Ingredients
Main ingredients
- ⅔ cup + 2 tablespoons Tamari or soy sauce
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Honey
- 2 teaspoons Grated ginger fresh
- 2 tablespoons Chopped green onions for garnish and sauce
- 1 teaspoon + 3 tablespoons Sesame seeds split for sauce and breading
- 4 Chicken cutlets or 2 boneless chicken breasts sliced thin
- 1 cup Panko breadcrumbs
- Chili flakes
- 1 bag Frozen shelled edamame
- 3–4 cups Cooked rice
- Cucumber, avocado, pickled ginger and nori sheets for serving
- ⅓ cup Olive oil mayo
- 1 to 2 tablespoons Sriracha
- 2 teaspoons Soy sauce or tamari
- 1 teaspoon Honey for spicy mayo
Instructions
Instructions
- In a medium bowl, combine tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
- Place the chicken in a bowl and pour over 3–4 tablespoons of the sauce, reserving the rest. Let the chicken sit for 10 minutes.
- In a shallow bowl, mix the Panko and 3 tablespoons sesame seeds. Dredge the marinated chicken in the mixture, pressing to adhere.
- Heat oil in a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and crispy. Remove and slice.
- Add edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook 1 minute and remove from heat.
- In a small bowl, mix mayo, sriracha, 2 teaspoons tamari/soy sauce, and 1 teaspoon honey to make spicy mayo.
- Assemble bowls with rice base, sliced chicken, cucumber, avocado, pickled ginger, green onions, and nori.
- Drizzle with spicy mayo and reserved tamari ginger sauce. Serve immediately.
Notes
To keep chicken crispy, store sauce separately when refrigerating leftovers. Reheat gently for best texture.