Description
Crispy Chicken Katsu Bowls with marinated chicken, panko coating, and spicy mayo. Perfect for a delicious meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts or cutlets
- 1 cup (120 g) panko breadcrumbs, unseasoned
- 1 tablespoon (15 ml) toasted sesame oil
- 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
- 2/3 cup (160 ml) tamari or soy sauce
- 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
- 1 large egg, beaten (room temperature)
- Vegetable oil, neutral flavor such as canola, for frying (enough to shallow fry; approx. 1/4 inch depth)
- 3 tablespoons (30 g) toasted sesame seeds (for breadcrumb coating)
- 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
- Step 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, 2 teaspoons grated ginger, 2 tablespoons chopped green onions, 1 teaspoon toasted sesame seeds, and chili flakes to taste. Ensure all ingredients blend completely to form the marinade.
- Step 2: Marinate the Chicken: Place the 4 chicken breasts or cutlets in a clean bowl. Pour 3 to 4 tablespoons of the marinade over the chicken, coating each piece thoroughly. Reserve the remaining marinade for serving. Refrigerate the chicken for 10 minutes while it soaks in the flavors.
- Step 3: Set Up Breading Station: In one shallow bowl, mix together 1 cup panko breadcrumbs and 3 tablespoons toasted sesame seeds. In another shallow bowl or plate, beat 1 large egg at room temperature. (Note: A light coating of flour is mentioned in the source content but not included in ingredient measurements; omit to maintain strict adherence.)
- Step 4: Heat the Oil: In a large skillet, pour neutral vegetable oil to about 1/4 inch depth and heat it over medium-high heat until shimmering and hot. Test the oil temperature by dropping a few panko crumbs into the pan — they should sizzle immediately, indicating it is at the correct heat.
- Step 5: Prepare the Chicken for Frying: Dredge each marinated chicken piece first in the beaten egg, ensuring full coverage. Then press the chicken firmly into the panko and sesame seed mixture, pressing lightly to ensure the coating adheres well.
- Step 6: Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry each side for 3 to 4 minutes, until the coating turns deep golden brown and crisp. Use tongs to flip gently. Maintain the oil temperature at approximately 350°F (175°C) throughout frying to preserve crispness and prevent burning.
- Step 7: Cook the Edamame: After removing the chicken from the skillet and placing it on a cutting board, add the frozen shelled edamame to the remaining hot oil in the pan. Sauté briefly, allowing them to thaw and warm through for about 1 minute. Then add 2 tablespoons tamari or soy sauce and toss well. Remove from heat promptly.
- Step 8: Make Spicy Mayo: In a small bowl, combine 1/3 cup olive oil mayonnaise, 1 to 2 tablespoons sriracha (adjust for spice level), 2 teaspoons soy sauce or tamari, and 1 teaspoon honey. Whisk until smooth. Taste and adjust sriracha in 1/2 tablespoon increments if needed.
- Step 9: Assemble the Bowl: Slice the fried chicken breasts into strips. Place 3–4 cups cooked rice in serving bowls. Top with sliced chicken, cooked edamame, cucumber slices, avocado slices, pickled ginger, sliced green onions, and torn nori sheets. Drizzle with spicy mayo and reserved marinade sauce before serving.
Notes
- Room Temperature: Store assembled bowls in an airtight container at room temperature for up to 2 days to keep the chicken crisp and prevent moisture buildup.
- Refrigeration: Store components separately in airtight containers in the refrigerator for up to 4 days; keep chicken separate to maintain crispness.
- Freezing: Wrap chicken pieces tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Keep oil temperature at about 350°F (175°C) during frying to achieve golden crispness without burning.
- Press panko mixture firmly onto chicken after egg dredging to ensure the coating adheres well.
- Adjust spicy mayo heat gradually by adding additional sriracha in 1/2 tablespoon increments to reach desired spice level.
- If the chicken coating does not stick well, press breadcrumbs firmly after dipping in egg before frying.
- For soggy chicken, ensure oil is sufficiently hot before frying; test with panko crumbs for quick sizzling.
- Overcooked rice can be avoided by measuring 1 cup water per 1/2 cup rice and cooking for about 15 minutes.
- Enhance flavor of edamame by adding the soy sauce or tamari during the last minute of sautéing.
- Serve with jasmine or sushi rice as a filling base.
- Side dishes such as steamed bok choy or simple cucumber salad complement the bowls.
- Use the fried chicken in katsu sandwiches or katsu curry for variation.
- Additional toppings such as more pickled ginger or toasted sesame seeds enhance flavor and texture.
- Use boneless, skinless chicken breasts for quicker cooking and easier breading.
- Choose unseasoned panko breadcrumbs for better control of flavor and a lighter crunch.
- Use a neutral oil like canola for frying to avoid overpowering the chicken flavor.
- Select fresh, vibrant green onions for garnish to add a mild onion flavor and color.
- This recipe is dairy-free and nut-free.
- Contains eggs and gluten (all-purpose flour and panko breadcrumbs), so it is not suitable for vegan or gluten-free diets.
- Not suitable for low-carb or keto diets due to breading carbohydrates.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg