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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.

Crispy Chicken Katsu Bowls | halfbakedharvest.com

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.

Crispy Chicken Katsu Bowls | halfbakedharvest.com

Mom and Asher love a nice rice bowl dinner. So I made chicken katsu for them and it was a huge hit! 

Crispy Chicken Katsu Bowls | halfbakedharvest.com

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. 

Crispy Chicken Katsu Bowls | halfbakedharvest.com

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. 

Crispy Chicken Katsu Bowls | halfbakedharvest.com

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!

Crispy Chicken Katsu Bowls | halfbakedharvest.com

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

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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

Spicy Mayo

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.
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Crispy Chicken Katsu Bowls | halfbakedharvest.com

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Comments

  1. I love the flavors, but the panko kept crumbling off my chicken. It would not stick. And then the small remainder that was on it fell off when I was cutting it.

    1. Hi Sarah,
      Thanks so much for trying this recipe, sorry to hear you had issues with the panko! It’s really key to press it pretty hard into the chicken. I hope this helps! xT

  2. We have made this a couple times over the past year and have enjoyed it thoroughly. Tonight I added hard-steamed carrots (meaning just starting to get tender) and thin sliced sweet peppers to the pan with edamame. Everything together was delicious and I appreciate having this recipe as a regular meal 😁

  3. 5 stars
    I make this all the time- it’s a house favorite. We like to use boneless porkchops instead of chicken. 10/10

  4. 5 stars
    Made this tonight and it was a huge hit. I added some fresh broccoli florets to the edamame since I didn’t have a full bag on hand. Absolutely delicious!

  5. Whole family LOVES this! We make it one a week. We’re now adding wasabi peas, uncooked ramen, and edamame as added toppings. Also I bake the chicken for less mess.

  6. 5 stars
    This one has become a regular in our rotation. So good with the different textures and just the right amount of spice. Great way to mix it up when it comes to chicken and rice dishes!

  7. 5 stars
    I have made this multiple times for my family and each time they devour it. The only downside is there are never any leftovers!

  8. 4 stars
    Just made and loved it! I feel like it still needs the flour coating to make the breadcrumbs and seeds stick but it was yummy!

  9. 5 stars
    I love this recipe. I use it to make katsu sandos. I fry the chicken as directed, slap it on a toasted brioche bun with some cabbage and drizzle both sauces on top. It’s absolutely delicious!