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Homemade Crispy Chicken Katsu Bowls with spicy gingery chicken, steamed rice, delicious veggies, and all the best toppings, and our favorite spicy, sweet, and creamy mayo sauce. I top each bowl off with fresh avocado, pan-fried edamame, and a generous side of creamy mayo. Each bowl is colorful and full of flavor. A great family dinner any night of the week.
Update from Texas! It’s Monday now, but by the time you read this, I’ll be on my way home. I’m excited to get back to family and my daily routines. I’ve loved all this travel, but I think we all know that I’m a homebody through and through!
If all goes planned, I’ll be home in plenty of time today to chill and get organized. I usually get in super late, but I should have some of the afternoon left, which will be a really nice change!
I obviously made this yummy bowl before leaving home and it’s already become a real favorite.
Ingredients
- Tamari or soy sauce
- Toasted sesame oil
- Honey
- Grated ginger
- Chopped green onions
- Sesame seeds
- Chicken cutlets or boneless chicken breasts
- Panko bread crumbs
- Chili flakes
- Frozen shelled edamame
- Rice
- Cucumber, avocado, pickled ginger, and nori sheets
- Salt and Pepper
Spicy Mayo
- Olive oil mayo
- Sriracha
- Soy sauce or Tamari
- Honey
Mom and Asher love a nice rice bowl dinner. So I made chicken katsu for them and it was a huge hit!
Details
I started with the soy sauce marinade, it’s so simple. I mixed tamari (which is what I use, it’s gluten-free soy sauce), a bit of honey, ginger, and green onions. Then I let the chicken sit in the marinade a few minutes before cooking.
You won’t use all of the marinade, so reserve the rest for serving with your katsu bowls.
For the chicken, I made sure to keep it simple and easy. I used chicken cutlets, then simply breaded them in Panko and sesame seeds. Super simple, but when put together with the rest of the ingredients and served over rice…so delicious.
Pan-fry the chicken until crispy on both sides. Then toss some frozen edamame into the skillet with a little soy sauce. The edamame ends up becoming almost “fried” and is so delicious.
Most poke bowls have a spicy mayo on top, so I wanted to add that to these bowls too! It’s usually just mayo and sriracha mixed together, but I also added soy sauce and a small drizzle of honey to balance the sweet.
The only other “must-have” item here is rice. The rest are extra, but I really do recommend toppings!
My bowls almost always include cucumber, avocado, and pickled ginger. However, you can incorporate a variety of vegetables based on your preference. Mushrooms, scallions, carrots, and cabbage would also be great in this dish.
Really fun if you’re looking to switch up your chicken and rice bowls. Of course, over here, it’s all about the sauces, so those are a must. And the crispy chicken is extra delish too!
Looking for other rice bowls favorites?
Red’s Favorite Spicy Tuna Poke Bowls
Skillet Chicken Adobo with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Lastly, if you make Crispy Chicken Katsu Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Chicken Katsu Bowls
Servings: 4
Calories Per Serving: 924 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2/3 cup, plus 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons grated ginger
- 2 tablespoons chopped green onions
- 1 teaspoon, plus 3 tablespoons sesame seeds
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- 1 cup Panko
- chili flakes
- 1 bag frozen shelled edamame
- 3-4 cups rice, cooked
- cucumber, avocado, pickled ginger, and nori sheets – for serving
Spicy Mayo
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Instructions
- 1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes. 2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes. 3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board. 5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook another minute, then remove from the heat. 6. To make the Spicy Mayo, combine all ingredients in a small bowl.7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.
This post was originally published on April 6, 2022
My husband said he could eat this every night! It was perfect. We had some shrimp we used instead of chicken and we skipped the Panko breading and just grilled it after marinading. Soooo good!
Hi Tyra,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
We had this for dinner last night! It was really yummy but all of the panko came off of the chicken in the pan. Any tips for that? We’ll definitely try it again!
Hey Heather,
Thanks so much for giving the recipe a try, so sorry to hear about your panko! What kind of pan did you use? Did you allow the skillet and oil to heat first? That is key! Let me know how I can help! xTieghan
Hey Tieghan!
This recipe was a hit for dinner last night, it’s being added into the rotation!
What are your tricks for cast ironing breaded chicken? A lot of the breading came off of ours, and this happens often when we’re making breaded chicken. I would love tips on making it look as crisp and delicious as yours!!
Hey Allyson,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. The key is to allow the pan to heat first, if you put the chicken on before the pan is super hot, it is just going to stick to the pan. Have the best week:) xx
This was awesome! Super easy to make and very tasty
Hi Sam,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This was soooooo good!!!! I had some extra sugar snap peas and broccoli in the fridge so I added that to the edamame. I air fried the chicken breasts at 400 for 14 mins and they turned out perfect. This meal will definitely be added into my regular meal rotation. Cannot wait to have leftovers tomorrow!
Hi Tamara,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Made for my son, DIL, grandson and husband and got RAVE reviews!! Will be making this all the time. Thanks for an amazing new meal to add to our regulars.
Hey Anne,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This recipe is amazing!! My entire family loved it and we will definitely be adding this to our rotation. I used boneless chicken thighs (because that’s what I had in freezer) but followed the recipe exactly. This is now one of our favorites! ?
Hi Emily,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Wow! This is was sooo good. Lately I’ve been rotating between a few blogs for recipes and yours NEVER disappoints! I made mine with chicken thighs and I always cook my rice in chicken broth so everything ended up being NEXT LEVEL. Thank you for your hard work and dedication to all things delicious ♥️
Hi Gina,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! Thanks so much for your kind message:) ?xx
This is sooo good. I added just a little sesame oil to the spicy mayo and the family loved it. Definitely going to be a repeat
Hi Erin,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This was soooooo good. I didn’t have edamame and cucumbers at home, but it still tasted great without.
Hey there,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Wow, just wow! My 92 yr old husband and I loved this! Thanks for a great Friday night dinner after a hot day in LA. And yes, the edemame is addicting!
Hey Peggy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
This was so delicious- thanks for the recipe!!!
Hi Joann,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
This. was. delicious! I have never made katsu before and will definitely be making it more often. I did asparagus instead of edamame and picked carrots instead of cucumber. Great dinner!
Hi Madeleine,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Delicious. Didn’t say where to use the honey but I assumed the marinade. Used furikake instead of nori and sour cream instead of Mayo. Chicken was perfection. Will make this a rotation.
Hi Jessie,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Another home run! Thank you for making me look like a cooking genius! This was fantastic!
Hi Jennifer,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx