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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.
Made this for the first time tonight, will be a steadfast family favorite moving forward!! Five stars all around 😋
Hey Rene,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
I just got an air fryer for Christmas and I’d love to try it with this recipe. Do you have any advice for making the chicken in an air fryer?
Hey Kira,
I’ve not tried this recipe in the air fryer, but I bet it would work well for you. Please let me know if you have any other questions! xx
This is one of my family’s favorite recipes. The components all work so well together. Always a special treat when we make this! Thanks for sharing!
Hey Amanda,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
My entire family loves this dinner and get so excited when I make it. It was requested for a birthday dinner recently from my 6-year-olds!
Hey Katy,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
This was so good! I had chicken thighs, not cutlets, so I seared them then baked them so I wouldn’t burn the panko breading. I also added honey and ginger to the mayo because I didn’t want to give my toddler too much Sriracha. I will definitely make this again!
Hey Kayleigh,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
I had chicken and always go to your recipes when I’m lost on what to do last minute. Flipped thru your website and made this one cause it was the mood. SO GOOD. Thank you for helping me wow my family with my cooking.
Hey Hannah,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
I wasn’t expecting to be “wowed” by this dish!! But WOW! These flavors are incredible. I really loved the soy sauce mixture!
Hey Alivia,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! xTxT
How do you make the cucumber salad? I couldn’t catch that in the video clip.
Hi Caitlynn,
I just let the cucumbers marinate in a little rice wine vinegar:) I hope you love the recipe, please let me know if you give it a try! xx
All the fresh flavors! My family asks for this recipe weekly without fail. And I love it because I can prepare all the toppings ahead of time. So happy I made this one!
Also, someone is making a lot of money off of me due to sesame seeds. LOL!
Hey Tia,
Lol thank you so much for making this recipe:) I love to hear that it was enjoyed! xT
This was a Home Run at our dinner table! Thanks for sharing!
Hey Carla,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
What a shit recipe the crumbs do not adhere to the chicken at all…
Learn to cook … smh
That sounds like a you problem
This recipe was INCREDIBLE. Included all ingredients (avo, green onion, edamame) but added extra ginger and some minced red onion as well. Chicken was delish but a couple pieces of the chicken the panko fell off. Not sure how to fix that? All in all, 110% will make again. Thanks, Tieghan!
Hi Mary,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! Make sure to use a super hot skillet and let an excess panko fall from the chicken before searing! xTieghan
Omggggg! One of my favorites from yours! Added some hoisin sauce on top and wow freakin amazing! You’re actually the best ever!
Hi Danielle,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
I’ve made this 3 times now! Amazing. Every time. It’s basically in the rotation now! So so yummy! Don’t skip the mayo!
Based on the panko reviews, I decided to double dredge the chicken and it’s perfect – light coating of flour, then back in the marinade and then into the panko + sesame seeds.
Hi Chelsea,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
Love this suggestion!! I had the same issue when breading and frying the chicken, but I didn’t want to scrap making it again because the flavors were too tasty and delicious to give up on! I’ll be sure to try the light coating of flour.
Hey Raisha,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
Holy Cow! This recipe is a STANDOUT! Even my husband, who is a man of little words and hard to impress, loved this dish. This is my new favorite that I will be making all of the time. I took the advice of another person who commented by lightly pickling some thinly sliced cucumbers in rice vinegar and hot honey. Great call.
I’ve never been one to leave comments on recipes except for yours!
Hey Stephy,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️