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Homemade Crispy Chicken Katsu Bowls with spicy gingery chicken, steamed rice, delicious veggies, and 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.
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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.
Ingredients
- Tamari or soy sauce
- Toasted sesame oil
- Honey
- Grated ginger
- Chopped green onions
- Sesame seeds
- Chicken cutlets or boneless chicken breasts
- Panko bread crumbs
- Chili flakes
- Frozen shelled edamame
- Rice
- Cucumber, avocado, pickled ginger, and nori sheets
- Salt and Pepper
Spicy Mayo
- Olive oil mayo
- Sriracha
- Soy sauce or Tamari
- Honey
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. However, you can incorporate a variety of vegetables based on your preference. Mushrooms, scallions, carrots, and cabbage would also be great in this dish.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I love making rice bowls and this is so easy. I “cheat” by buying Just Bare spicy chicken strips (Costco) and air fry. I do add a few tsp of sesame oil and a pinch of red pepper flakes to cucumbers, letting them sit for 30 mins. So many ways to switch out veggies and maybe make coconut rice. Yum!
Hey Cheryl,
Happy Sunday! Thanks so much for choosing to make this recipe, love to hear it was enjoyed!
Good flavor, but all the panko fell off of mine! I think maybe adding an egg might be the solution, but I’m not sure.
Thanks so much for making this recipe, Lisa! Sure, you could definitely do an egg next time to help with the panko.
Wow! Superb!! 10/10
Air fryed 390 degrees 10 min flip half way. Sprayed olive oil on both sides. Crisped up nicely.
Pat dry after marinade. Flour, egg wash, panko crumbs. Press hard with palms of hands. Let sit for 5-10 min before air frying. Perfection! No crumbs fell off. Big hit with family!
Hey Carla,
Thanks for giving this recipe a whirl—so glad it turned out nicely. Have a great day!
Highly recommend doing a full flour and egg wash dredge with the chicken, most of the panko fell off
Thanks for sharing this suggestion!
The ingredients list shelled edamame, but then the video has the edamame beans out of the shell going into the pan. Should I actually thaw the frozen shelled edamame first, and then pop out the seeds one by one? Or would it be better to steam the shelled edamame first and then pop them out?
Hi Andrea,
Shelled edamame means the edamame beans out of the shell. I just buy them in the frozen foods section:) I hope this helps!
Another fabulous recipe that my family loved!! Followed the comments and used the egg wash and it was just perfect .. the spicy mayo was a huge hit
Hey Diego,
Happy Sunday! I appreciate you making this recipe and your comment, so glad it turned out well for you!
900kcals per serving? I can’t tell if it’s a typo 🤔
Hey Jennifer,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe!
This was delicious. It will absolutely be in our regular rotation. I air fried the chicken for ease and speed and it was perfectly crispy.
Hey Sarah,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out!
How long did you do it in the air fryer and what temp?
I did chicken breasts cut in half. Air fried on 390* for 10-15 min depending on how thick. I also sprayed the tops with olive oil before cooking to make sure it got crispy.
Could you use an air fryer for the chicken?
Hey Susan,
Totally, that would work nicely for you!
Please let me know if you give this dish a try, I hope you love it!
Mijn kleinzoon uit Hongkong studeert in Nederland dat heb ik voor hem gemaakt we vonden het heerlijk.Hij mist de gerechten met rijst houdt niet zo van aardappelen. Dankjewel
Hartelijk bedankt voor het maken van dit recept!
Such a good dish! I’ve made this countless times. Tamari >> Soy Sauce
Hey there,
Perfect! Love to hear this recipe always turns out well for you, thanks for making it so often!
How do I keep the chicken tender? Should I pound it first?
Hi Debbie! I don’t pound the chicken for this recipe, but you definitely could if you’d like it thinner! xT
Thank you, I’ll try it without pounding in a trial run the day before my dinner party.
I paid $55 to go to a culinary class and the chicken was the driest and worst I have ever had. It was a split chicken breast on bone. I can’t serve anything like that!
Thank you for your help!
This is one of my sister’s requested dishes when she visits! We love it!! One question though, because I have a hard time having the breading stick sometimes when I cook it. Is there a tip or trick I should follow so all the breading stays? Thanks!
Hey Mackenzie,
Yay!! Love to hear this recipe always turns out well for you, I appreciate you making it so often!
For the breading, I would really press it into the chicken and I really find the best results using a cast iron skillet. I hope this helps!
Happy Sunday!
Going to make this tonight, it sounds YUMMY! But I don’t think I would save the marinade after soaking raw chicken in it. That sounds like a recipe for murder. MURDER I SAY!
(I’ll post after I make it, but I’m pretty sure we love it already!)
Thanks, Susie! As long as you boil the marinade, it’s just fine:) I hope you love this recipe!
Our family loves this recipe!! I’ve made it for them multiple times, my daughter even requested it for her birthday dinner 🙂 thanks for sharing!!
Hi Marcela,
Love to hear this! Thanks for trying this recipe and sharing your feedback! Have a great weekend!
It looked amazing but was wayyy too salty with the all the soy sauce in everything. The recipe calls for quite a lot of the soy sauce marinade and you could probably make half the amount and it will be more than enough. Will try this again with a lot less soy.
Hi Kay,
Thanks so much for trying this recipe and your feedback, so sorry it was so salty. Let me know if it turns out better next time!
We use Coconut Aminos instead of soy sauce and it’s perfect! I agree re shoyu (soy sauce) being salty.
I agree. It was way to salty