Description

Crispy Chicken Katsu Bowls featuring tender, juicy chicken cutlets coated in panko breadcrumbs and sesame seeds, pan-fried to golden perfection. Served over fluffy rice with fresh cucumber, avocado, pickled ginger, and edamame, topped with a spicy mayo sauce and a flavorful tamari-soy dressing, making for a deliciously balanced and satisfying meal.

Ingredients

Scale

Marinade & Sauce

2/3 cup tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
2 teaspoons grated ginger
2 tablespoons chopped green onions
1 teaspoon sesame seeds
Chili flakes, to taste

Chicken and Coating

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
1 cup Panko breadcrumbs
3 tablespoons sesame seeds

Veggies & Rice

1 bag frozen shelled edamame
3–4 cups cooked rice
Cucumber, sliced (for serving)
Avocado, sliced (for serving)
Pickled ginger (for serving)
Nori sheets, cut into strips (for serving)
2 tablespoons tamari or soy sauce (for edamame seasoning)

Spicy Mayo

1/3 cup olive oil mayonnaise
1 to 2 tablespoons sriracha
2 teaspoons soy sauce or tamari
1 teaspoon honey

Instructions

Prepare Marinade and Sauce: In a medium bowl, mix 2/3 cup tamari or soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, grated ginger, chopped green onions, 1 teaspoon sesame seeds, and chili flakes to taste. This will be your marinade and serving sauce.
Marinate Chicken: Place the chicken cutlets or sliced chicken breasts into a bowl. Pour 3 to 4 tablespoons of the prepared sauce over the chicken, reserving the rest for serving. Let the chicken sit and marinate for about 10 minutes to absorb the flavors.
Prepare Panko Coating: In a shallow bowl, combine the panko breadcrumbs with 3 tablespoons sesame seeds. Thoroughly dredge both sides of each chicken piece in the panko mixture, pressing firmly to adhere the crumbs by gently pounding with your fist. Place coated chicken on a plate.
Cook Chicken: Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces carefully and cook until the bottom is golden brown, about 3-4 minutes. Flip and cook the other side until golden and cooked through, another 3-4 minutes. Transfer cooked chicken to a cutting board.
Cook Edamame: In the same skillet, add the frozen shelled edamame. Cook over medium-high heat until thawed and warmed through. Add 2 tablespoons tamari or soy sauce, stir well and cook for another minute. Remove from heat.
Make Spicy Mayo: In a small bowl, combine olive oil mayonnaise, sriracha (adjust to desired heat), 2 teaspoons soy sauce or tamari, and 1 teaspoon honey. Mix well to form a creamy, spicy sauce.
Assemble Bowls: Slice the crispy chicken into thin strips. Divide cooked rice into serving bowls. Arrange sliced cucumber, avocado, chicken strips, pickled ginger, chopped green onions, and nori strips over the rice. Drizzle with the spicy mayo and spoon over reserved tamari-soy sauce. Add the cooked edamame on the side or on top. Serve immediately.

Notes

For a gluten-free option, ensure tamari and panko breadcrumbs are gluten-free.
You can substitute regular soy sauce if tamari is unavailable, though tamari is typically gluten-free and less salty.
Adjust sriracha quantity in the spicy mayo to your preferred heat level.
Use fresh ginger for best flavor in the marinade.
Serve immediately after cooking to enjoy the chicken katsu crispy texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Japanese-inspired

Keywords: Chicken Katsu, Crispy Chicken, Japanese Chicken Bowl, Panko Chicken, Spicy Mayo Chicken Bowl, Edamame Rice Bowl