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Crispy Chicken Katsu Bowls Recipe

Crispy Chicken Katsu Bowls Recipe
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★★★★★

5 from 11 reviews

Crispy Chicken Katsu Bowls combine tender, marinated chicken cutlets coated with crunchy panko and toasted sesame seeds, served alongside flavorful edamame, fresh cucumber, avocado, and pickled ginger over steamed rice. Finished with a spicy mayo drizzle and savory tamari sauce, this dish is a perfect blend of textures and Asian-inspired flavors ideal for a satisfying meal.

Ingredients

Scale

Marinade and Chicken

  • 2/3 cup tamari or soy sauce, plus 3-4 tablespoons for marinating and extra for serving
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 2 teaspoons grated ginger
  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds (for marinade)
  • 4 chicken cutlets, or 2 boneless chicken breasts sliced horizontally into cutlets
  • 1 cup Panko breadcrumbs
  • 3 tablespoons sesame seeds (for coating)
  • Chili flakes, to taste
  • 3–4 tablespoons olive oil or vegetable oil (for frying)

Vegetables and Rice

  • 1 bag frozen shelled edamame (about 12 oz)
  • 3–4 cups cooked rice (white or jasmine rice recommended)
  • 1 small cucumber, sliced
  • 1 ripe avocado, sliced
  • Pickled ginger, for serving
  • Nori sheets, cut into strips, for garnish
  • 2 tablespoons chopped green onions, for garnish

Spicy Mayo Sauce

  • 1/3 cup olive oil mayonnaise
  • 1 to 2 tablespoons sriracha (adjust to preferred spice level)
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon honey

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together 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 serve both as a marinade and a flavorful sauce for later.
  2. Marinate the Chicken: Place the chicken cutlets in a shallow bowl or dish, pour over 3-4 tablespoons of the marinade, making sure each piece is coated evenly. Let the chicken sit for 10 minutes to absorb the flavors.
  3. Prepare the Coating: In a shallow dish, combine the panko breadcrumbs with 3 tablespoons of sesame seeds. Press the marinated chicken into the panko mixture on both sides, using your fist to firmly press and adhere the crumbs for a good crust.
  4. Cook the Chicken: Heat 3-4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces and cook for 3-4 minutes on each side until golden brown and crispy. Remove the chicken and place on a cutting board to rest.
  5. Cook the Edamame: In the same skillet, add the frozen shelled edamame and cook until they are heated through and slightly tender. Stir in 2 tablespoons of tamari or soy sauce, cook for another minute, then remove from heat.
  6. Make the Spicy Mayo: In a small bowl, whisk together olive oil mayo, sriracha, 2 teaspoons soy sauce or tamari, and 1 teaspoon honey until smooth and well combined. Adjust sriracha according to spice preference.
  7. Assemble the Bowls: Slice the cooked chicken into thin strips. Divide the cooked rice among serving bowls, then top with cucumber slices, avocado slices, chicken strips, pickled ginger, cooked edamame, chopped green onions, and nori strips. Drizzle generously with spicy mayo and spoon over the reserved tamari-marinate sauce for extra flavor.

Notes

  • For extra crispiness, pound the chicken cutlets to an even thickness before marinating.
  • You can substitute tamari with low-sodium soy sauce if preferred.
  • If you want a gluten-free option, ensure the panko is gluten-free or substitute with crushed rice crackers.
  • Feel free to add other vegetables like shredded carrots or radishes for more crunch and color.
  • This dish is best served immediately to enjoy the crispy texture of the chicken.

Nutrition

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

Find it online: https://kitchenbyclara.com/crispy-chicken-katsu-bowls-recipe/