Description
This Crispy Chicken Katsu Bowl features perfectly breaded and fried chicken cutlets served over fluffy jasmine or sushi rice, accompanied by sautéed edamame, fresh cucumber, avocado, pickled ginger, and garnished with nori and green onions. A delicious homemade spicy mayo and a savory marinade sauce round out this flavorful and colorful Japanese-inspired meal, perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Breading
- 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
Additional 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 seasoning)
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 combined.
- Marinate the Chicken: Place the chicken breasts or cutlets in a clean bowl and pour 3 to 4 tablespoons of the marinade over them, coating each piece thoroughly. Reserve the remaining marinade for serving. Refrigerate for 10 minutes to let the flavors infuse.
- Set Up Breading Station: In one shallow bowl, mix the panko breadcrumbs with 3 tablespoons toasted sesame seeds. In another bowl or plate, beat the large egg at room temperature.
- Heat the Oil: Pour vegetable oil into a large skillet to about 1/4 inch depth and heat over medium-high heat until shimmering. Test by dropping in some panko crumbs—they should sizzle immediately.
- Prepare the Chicken for Frying: Dredge each marinated chicken piece in the beaten egg, ensuring full coverage, then press into the breadcrumb mixture so the coating sticks well.
- Fry the Chicken: Carefully place the breaded chicken into the hot oil and fry each side for 3 to 4 minutes until golden brown and crispy. Use tongs to flip gently and maintain the oil temperature around 350°F (175°C) throughout cooking.
- Cook the Edamame: After frying, remove chicken and place on a cutting board. Add the frozen shelled edamame to the remaining hot oil and sauté for about 1 minute to thaw and warm through. Add 2 tablespoons tamari or soy sauce and toss well, then remove from heat promptly.
- Make Spicy Mayo: In a small bowl, whisk together olive oil mayonnaise, sriracha (adjust amount for desired heat), soy sauce or tamari, and honey until smooth. Taste and tweak spiciness if needed.
- Assemble the Bowl: Slice the fried chicken into strips. In serving bowls, place 3–4 cups of cooked rice as the base. Top with sliced chicken, warmed edamame, cucumber, avocado, pickled ginger, green onions, and torn nori sheets. Drizzle spicy mayo and reserved marinade sauce over the top before serving.
Notes
- Ensure oil is at the correct temperature before frying to achieve a crispy coating without absorbing excess oil.
- Do not overcrowd the skillet while frying chicken to maintain oil temperature and crispiness.
- You can substitute tamari with soy sauce, but tamari is recommended for gluten-free option.
- Name of seasoning chili flakes can be adjusted or omitted based on desired spice level.
- Use refrigerated room-temperature egg for better breading adherence and frying results.
- Leftover marinade should not be used for raw chicken after marinating; here it is used cold as a dipping sauce only.
