Crispy Chicken Katsu Bowls

Abby

These Crispy Chicken Katsu Bowls are the ultimate comfort food with a Japanese twist. Crispy panko-crusted chicken cutlets are served over fluffy rice with edamame, cucumber, avocado, and a drizzle of spicy mayo. Perfect for a hearty weeknight dinner!

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Main Dish

Cuisine: Asian Fusion, Japanese

Calories: 924

Ingredients Equipment Method Notes

Ingredients

2/3 cup + 2 tbsp tamari or soy sauce
1 tbsp toasted sesame oil
1 tbsp honey
2 tsp grated ginger
2 tbsp chopped green onions
1 tsp + 3 tbsp sesame seeds
4 chicken cutlets (or 2 boneless breasts, halved horizontally)
1 cup Panko breadcrumbs
chili flakes, to taste
1 bag frozen shelled edamame
3-4 cups cooked rice
cucumber, avocado, pickled ginger, and nori sheets – for serving
1/3 cup olive oil mayonnaise
1-2 tbsp sriracha
2 tsp soy sauce or tamari
1 tsp honey (for spicy mayo)

Equipment

Large Skillet
Mixing Bowls
Shallow bowl for dredging
Cutting Board
Knife

Method

In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onions, 1 teaspoon sesame seeds, and chili flakes.
Place the chicken in the bowl and pour over 3–4 tablespoons of the sauce, saving the rest for serving. Marinate 10 minutes.
Mix Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge chicken in the mixture, pressing firmly to adhere.
Heat oil in a skillet over medium-high. Cook chicken until golden, 3–4 minutes per side. Transfer to a cutting board.
Add edamame to the skillet, cook until thawed, then stir in 2 tablespoons tamari/soy sauce. Cook 1 more minute and remove from heat.
In a small bowl, whisk mayo, sriracha, soy sauce, and honey until smooth.
Slice chicken into strips. Divide rice into bowls and top with chicken, edamame, cucumber, avocado, pickled ginger, green onions, and nori. Drizzle with spicy mayo and reserved sauce.

Notes

You can swap chicken cutlets for thighs or even pork katsu. Serve with extra pickled ginger and nori for a restaurant-style presentation. Adjust the spice level in the mayo with more or less sriracha to taste.