Description
These Crispy Chicken Katsu Bowls combine tender, marinated chicken breasts coated in a crunchy panko and toasted sesame seed crust, shallow-fried to golden perfection. Served atop fluffy jasmine or sushi rice with sautéed edamame, fresh cucumber, creamy avocado, pickled ginger, and garnished with nori and green onions, each bowl is drizzled with a flavorful spicy mayo and reserved tamari-based marinade for a harmonious Japanese-inspired meal perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts or cutlets
- 1 cup (120 g) panko breadcrumbs, unseasoned
- 3 tablespoons (30 g) toasted sesame seeds (for breadcrumb coating)
- 1 large egg, beaten (room temperature)
- Vegetable oil, neutral flavor such as canola, for frying (approx. 1/4 inch depth)
- 1 tablespoon (15 ml) toasted sesame oil
Marinade and Sauce
- 2/3 cup (160 ml) tamari or soy sauce
- 1 tablespoon (15 ml) honey
- 2 teaspoons (8 g) grated fresh ginger
- 2 tablespoons (18 g) chopped green onions
- 1 teaspoon (3 g) toasted sesame seeds
- Chili flakes, to taste
Bowls and Garnishes
- 3–4 cups (570–760 g) cooked jasmine or sushi rice
- 1 bag frozen shelled edamame (approx. 12 oz / 340 g)
- 1 cucumber, sliced
- 1 avocado, sliced
- Pickled ginger, for serving
- Nori sheets, sliced or torn, for garnish
Spicy Mayo
- 1/3 cup (80 g) olive oil mayonnaise
- 1 to 2 tablespoons (15–30 ml) sriracha (adjust for desired heat)
- 2 teaspoons (10 ml) soy sauce or tamari
- 1 teaspoon (7 g) honey
Instructions
- Prepare the Marinade: In a medium bowl, whisk together 2/3 cup tamari or soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 teaspoons grated fresh ginger, 2 tablespoons chopped green onions, 1 teaspoon toasted sesame seeds, and chili flakes to taste until fully blended.
- Marinate the Chicken: Place the 4 chicken breasts or cutlets in a bowl. Pour 3 to 4 tablespoons of the marinade over the chicken, coating each piece thoroughly. Reserve the remaining marinade for serving. Refrigerate for 10 minutes to allow the flavors to infuse.
- Set Up Breading Station: In one shallow bowl, mix 1 cup panko breadcrumbs with 3 tablespoons toasted sesame seeds. In another shallow bowl, beat 1 large egg at room temperature.
- Heat the Oil: Pour neutral vegetable oil into a large skillet to about 1/4 inch depth and heat on medium-high until shimmering and hot. Test by dropping a few panko crumbs into the oil; they should sizzle immediately.
- Prepare the Chicken for Frying: Dredge each marinated chicken piece in the beaten egg, coating completely. Press firmly into the panko and sesame seed mixture ensuring the coating adheres well.
- Fry the Chicken: Carefully place breaded chicken pieces in hot oil. Fry each side for 3 to 4 minutes until deeply golden brown and crisp, flipping gently with tongs. Maintain oil temperature around 350°F (175°C) throughout frying.
- Cook the Edamame: Remove chicken to a cutting board. Add frozen shelled edamame to the hot oil in the pan and sauté for about 1 minute to thaw and warm through. Add 2 tablespoons tamari or soy sauce, toss well and remove from heat.
- Make Spicy Mayo: In a small bowl, whisk together 1/3 cup olive oil mayonnaise, 1 to 2 tablespoons sriracha (to desired heat), 2 teaspoons soy sauce or tamari, and 1 teaspoon honey until smooth. Adjust spiciness if needed.
- Assemble the Bowl: Slice fried chicken into strips. In serving bowls, place 3–4 cups cooked rice. Top with chicken strips, sautéed edamame, sliced cucumber, avocado, pickled ginger, chopped green onions, and torn nori sheets. Drizzle with spicy mayo and reserved marinade before serving.
Notes
- Keep the oil temperature consistent to prevent greasy or burnt chicken.
- Adjust the amount of sriracha in the spicy mayo to suit your heat preference.
- Use jasmine or sushi rice for authentic texture and flavor.
- If desired, the chicken can be pounded to an even thickness for more uniform cooking.
- Pickled ginger and nori add traditional Japanese flavors but can be omitted if unavailable.
- Use a neutral oil with a high smoke point for frying to avoid unwanted flavors.
- For gluten-free option, ensure panko and soy sauce/tamari are gluten free.
