Crispy Chicken Katsu Bowls : Crunchy, Saucy & Packed with Umami
These Crispy Chicken Katsu Bowls are a flavor explosion in every bite—crunchy panko-coated chicken, steamy rice, vibrant veggies, and a drizzle of spicy mayo to tie it all together. Inspired by Japanese comfort food and finished with bold twists, these bowls are everything: satisfying, fresh, and easy to customize for any craving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 1x
Ingredients
For the Chicken Katsu:
1 ⅓ cups tamari or soy sauce
2 tablespoons toasted sesame oil
2 tablespoons honey
4 teaspoons grated ginger
4 tablespoons chopped green onions
2 teaspoons, plus 6 tablespoons sesame seeds
8 chicken cutlets (or 4 boneless chicken breasts sliced in half)
2 cups Panko breadcrumbs
Chili flakes, to taste
2 bags frozen shelled edamame (steamed or microwaved)
For the Bowls:
6–8 cups cooked rice
Sliced cucumber
Diced avocado
Pickled ginger
Nori sheets (cut into strips or crumbled)
For the Spicy Mayo:
⅔ cup olive oil mayo
2–4 tablespoons sriracha (to taste)
4 teaspoons soy sauce or tamari
2 teaspoons honey
Instructions
Marinate the Chicken: In a large bowl, mix tamari, sesame oil, honey, ginger, green onions, and 2 tsp sesame seeds. Add chicken and marinate for at least 20 minutes.
Bread the Chicken: Place Panko, chili flakes, and remaining sesame seeds in a shallow bowl. Press chicken into crumbs until well coated.
Cook the Chicken: Heat oil in a skillet over medium heat. Pan-fry chicken cutlets 3–4 minutes per side or until golden and cooked through. Drain on paper towels.
Make Spicy Mayo: Stir together mayo, sriracha, soy sauce, and honey in a small bowl. Adjust heat to taste.
Assemble Bowls: Layer rice, sliced chicken katsu, edamame, cucumber, avocado, pickled ginger, and nori. Drizzle with spicy mayo and extra sesame seeds.
Nutrition
- Calories: 880
- Sodium: 1040mg
- Fat: 38g
- Carbohydrates: 84g
- Protein: 42g