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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 everything except the spicy mayo as my one year old daughter was eating it too. Easily gets multiple portions of vegetables in and we all ate it up, including my daughter. Definitely will make it again although I struggled to get the breadcrumbs to stick. Can I ask if oven baking/grilling the chicken would also work?
Hi there,
Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! You aren’t going to get the same crispy chicken result from baking or grilling with this recipe. Have a great weekend:)
Wow. This was so good. And pretty easy. My 2yr old and 5yr old gobbled it up. I don’t love sriracha, so used chili crisp sauce in the spicy mayo. But made everything else according to the recipe. I literally licked my plate.
Hi Elisabeth,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
Loved everything about this recipe. Any tips for making ahead for a group of 6? (My bookclub needs to experience this meal!)
Hey Sunny,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I would have everything prepped and ready to go, but I think the chicken is best served hot. Have a great week:)
Another delicious and easy to make recipe. My family is enjoying that I found Half Baled Harvest recipes. In the past three weeks, I’ve made two recipes a week—ALL SO YUMMY!
Thanks so much for making so many recipes Deb!! I love to hear that your family has been enjoying them:) Have a great Tuesday! xT
Hi!
Do you have a recipe for the cucumber salad?
Thank you 🙂
Hey Kam,
Sorry, I don’t have a full recipe, I just did some chopped garlic with rice vinegar:) Please let me know if you have any other questions! xT
all of my panko breadcrumbs were falling off?
Hi Carly,
Sorry to hear you had some issues with the panko breadcrumbs. I need a little more information to better help you, was there anything you may have adjusted in the recipe? Did you really press your panko onto the chicken? Was your skillet hot and nicely oiled? Again, sorry for the trouble, please let me know how I can help! xT
I just want to say that everything about this dish is awesome–from the marinade, panko coated chicken, to the spicy mayo.
Hey Marcy,
Fantastic!! 🍇🍌 I love to hear that this recipe turned out well for you, thanks for making it and your comment! xx
This was delicious! Easy, full of flavour…definitely going into our rotation! Thanks for another winner!
Hi Sheryl,
Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT
How did everyone keep from burning the breadcrumbs? I had such a hard time getting it cooked all the way through and not having the crumbs get charred.
Hi Jessica,
Thanks for giving this recipe a try and sharing your feedback. Any chance your chicken is just too thick? Let me know how I can help! xT
This is my new favorite meal! This was so good, even my two picky kids (age 5 and 2 years old) cleaned their plates! Thank you so much for sharing this. We are definitely going to add this to our rotation.
Hey Eunhea,
Amazing!! Love to hear that this recipe was enjoyed, especially by your kiddos! Thanks for giving it a try! xT
Delicious and simple recipe! As Tieghan wrote the sauces are a must. Served with the suggested cucumbers, avocado and edamame and the flavors were layered and awesome. A new keeper in our dinner rotation!
Hi Lindsay,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! xx
Delicious!! The whole family loved this recipe. Easy to make and so tasty. We will be making this one often.
Hi Christie,
Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! xT
Delicious! Definitely going to be a go-to from now on.
Hey Isabella,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
Absolutely amazing! I only had gluten free panko on hand and it worked great. Probably would have stuck a little better with regular, but still loved every bit of this meal! Will 100% be making again.
Hi Aubrey,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Came here from TT & I made this tonight for my family. The only thing I switched was the soy sauce marinade to coco aminos and holy cow it is amazing!
Hi there,
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! xT
This recipe was a hit with the fam! My picky eaters (9 & 12) even had seconds! Reminded my daughter of what she orders when we go out to Thai. I also used coconut amino instead of soy sauce and it was delicious! I had the butcher butterfly the chicken breasts which helped with not burning panko. Thanks for sharing this delicious meal 🤍
Thanks so much Nicole!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! xT
Such great flavors. Instead of frying the chicken I did a flour, egg, panko routine and baked it. I steamed the edamame with some broccolini and used your other toppings and sauces. A hit at my house. Thanks.
Thanks so much Debra!! So glad to hear that you enjoyed this dish and I appreciate you making it:) xT