Description
These Crispy Chicken Katsu Bowls feature tender, marinated chicken breasts coated in toasted sesame panko breadcrumbs and fried to golden perfection. Served over fluffy jasmine or sushi rice with sautéed edamame, fresh cucumber, creamy avocado, pickled ginger, and garnished with nori and green onions, this dish is finished with a flavorful spicy mayo and a savory soy-sesame marinade for an irresistible, comforting meal that’s perfect for any occasion.
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)
Marinade
- 2/3 cup (160 ml) tamari or soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 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
Bowl Ingredients
- 3–4 cups (570–760 g) cooked rice (jasmine or sushi rice recommended)
- 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
- 2 tablespoons tamari or soy sauce (for edamame sauté)
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 tamari or soy sauce, toasted sesame oil, honey, grated fresh ginger, chopped green onions, toasted sesame seeds, and chili flakes until fully combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts or cutlets in a clean bowl and pour 3 to 4 tablespoons of the marinade over them. Coat each piece evenly and set aside the remaining marinade for serving. Refrigerate the chicken for 10 minutes to absorb the flavors.
- Set Up Breading Station: In one shallow bowl, combine panko breadcrumbs with toasted sesame seeds. In a separate shallow dish, beat the large egg at room temperature for the dredging process.
- Heat the Oil: Pour neutral vegetable oil into a large skillet to about 1/4 inch depth. Heat over medium-high until shimmering and hot, testing by dropping panko crumbs into the pan—they should sizzle immediately.
- Prepare the Chicken for Frying: Dredge each marinated chicken piece first in the beaten egg, ensuring full coverage. Then press into the panko and sesame seed mixture, pressing lightly so the coating sticks well.
- Fry the Chicken: Carefully place breaded chicken into the hot oil. Fry each side for 3 to 4 minutes until the coating is deep golden brown and crispy, flipping gently with tongs. Maintain oil temperature around 350°F (175°C) to prevent burning.
- Cook the Edamame: After transferring chicken to a cutting board, add frozen shelled edamame to the remaining hot oil in the skillet. Sauté for about 1 minute to thaw and warm through. Add 2 tablespoons tamari or soy sauce, toss well, then promptly remove from heat.
- Make Spicy Mayo: In a small bowl, whisk together olive oil mayonnaise, sriracha, soy sauce or tamari, and honey until smooth. Adjust sriracha in small increments to achieve the desired spice level.
- Assemble the Bowl: Slice fried chicken into strips. Divide cooked rice into serving bowls, then top with chicken strips, sautéed edamame, cucumber and avocado slices, pickled ginger, sliced green onions, and torn nori sheets. Drizzle with spicy mayo and the reserved marinade before serving.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating and prevent sogginess.
- Adjust sriracha in the spicy mayo according to your preferred spice tolerance.
- Use jasmine or sushi rice for the best texture and flavor in the bowls.
- For gluten-free option, use gluten-free panko breadcrumbs and tamari sauce.
- Marinating chicken for longer than 10 minutes is possible but not necessary for optimal flavor.
- Sautéing edamame in leftover oil adds extra flavor but can be steamed if you prefer to avoid extra oil.
