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Homemade Crispy Chicken Katsu Bowls with spicy gingery chicken, steamed rice, 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.
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.
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.
I love this meal so much and make it regularly for my family. Not a single thing needs to be changed it’s perfect!
Hey Raychel,
Love to hear this! Thanks for making this recipe so often and sharing your feedback! xT
This has become a family favorite! My son loves to add snap peas to his, and we all love how we can customize our own bowls! And that sauce! I always have to make extra because everyone loves it and can’t get enough! Thank you!
Love to hear this, Christy! Thanks for making this recipe so often and love to hear that your family can make them to their liking! xx
I absolutely love this recipe! My husband always raves when I make it! I do however have a problem with burning the panko whenever I fry the chicken, even at low heat. Any tips for this?
Hey Bailey,
So glad to hear you have been enjoying this recipe! Sorry to hear the panko is burning for you! What kind of pan are you using? I would try something different, cast iron works best for me! xx
Hi how do you make the cucumber salad please?
Hey Mariya,
I just did a little rice vinegar and garlic and ginger. Let me know if you give this recipe a try, I hope you love it! xT
I have made this many times and it’s always a hit! I had a hard time finding chili flakes but now that I’ve got them I don’t see where they belong, in the marinade? Mixed in the panko?
Hi Jenn,
So glad to hear that you have been enjoying this recipe! The chili flakes are in step 1:) Please let me know if you have any other questions! xT
Could the chicken be done in the air fryer? Looks so good!
Hey Diane,
Totally, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Made this veggie by swapping out chicken for tofu. Was delicious!! Will definitely make again
Hey Denise,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! Great idea to use tofu! xT
Delicious! I had most everything on hand except edamame so I used green beans instead. My husband said they were the best green beans he has had in his life.
Thanks so much Andrea!! Love to hear that this dish was enjoyed, thanks so much for making it! xT
Easy and my whole family ate it!
Hey Morgan,
Awesome!! So glad to hear this dish was enjoyed by your family, thanks for making it! xT
This was so delicious when I made it last week that I’m making it again tonight! Was a hit with the family. Thanks for sharing!
Hey Christine,
So glad to hear this recipe turned out nicely for you, thanks for making it and your comment:)
Amazing! My family loved this meal so much! The only thing is that the breading fell off the chicken. I did press hard on the chicken to have it stick. Would doing a light flour dredge then the panko be a good idea? Still 5 stars regardless of the panko falling off. I just cooked the panko and used it as a topping and crunch a factor! For sure on repeat!
Hey Michele,
Awesome!! So glad to hear this recipe turned out well for you, thanks a lot for making it! Sure, you could do a light flour dredge and see if that helps! xT