Next Post
One Skillet Cheesy Green Chile Chicken
This post may contain affiliate links, please see our privacy policy for details.
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.
Hi! What oil would you recommend the chicken to fry in? A neutral like canola? Or could avocado / olive oil be used?
Hey Allison,
I really like to use avocado oil! Let me know if you give this recipe a try, I hope you love it! xTieghan
Wow what an amazing recipe tieghan is so creative when it comes to these dishes and theyre always spicing up my life and nights with friends and loved ones! This one was super easy and simple to make i used 1.5 tbsp of sriracha and it was perfect on the amount of spiciness. The chicken was perfectly seasoned and tasty and all the additions on too truly bring the dish together. I highly suggest using all the ingredients to add on top like the nori, avocado and cucumbers. The cucumbers really added a fresh crunch to the dish and this is perfect to get all the ingredients and wrap it with nori.
Hey Paulo,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback and what worked well for you! I am so glad it was enjoyed. Have a great week! ?xxT
Flavors composition great! But cmon no binder why on earth would the breading stick??? Amateur shoulve gone with my gut and used an egg….
Hey there,
Thanks for giving the recipe a try, so sorry to hear you had issues with the breading. The marinade should really help the panko stick to the chicken. I like to press the panko onto the chicken. Please let me know if there is any way that I can help! xTieghan
I tried making this for dinner tonight and it was wonderful! I substituted gluten free panko and I don’t recommend trying that. We added avocado and sliced carrots and it was delish!
Hi Aubrey,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Hello! What did you do to the cucumbers in the video? Can’t wait to try this later this week!!
Hi Nicole,
I just tossed with some rice vinegar and minced garlic and ginger. Please let me know if you give the recipe a try, I hope you love it! xx
Pretty good recipe! I would definitely use a low-sodium soy sauce (like Tamari) or else you’ll get a salt bomb. Also, udon noodles are a great substitute, just go easy on the soy sauce marinade.
Hey Nolan,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
This meal was amazing!! 10/10 would recommend!! My boyfriend couldn’t of finish his bowl fast enough! So good & cannot wait to try some other recipes!! 🙂
Hey Lindsay,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
I don’t know what I did wrong but my panko just burned. I followed the recipe but had to scrape off all the panko.
Hi Jenny,
Thanks for giving the recipe a try, so sorry to hear about your panko. Did the panko stick to the pan? What kind of pan did you use? If you refer to my video above you will see that with the hot oiled skillet, the panko should not stick to the pan. Let me know how I can help! xTieghan
This was SO delicious! Amazing flavors and the chicken turned out so crispy. Will definitely be making this one again 🙂 xx
Hey Alicia,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
This was awesome and my picky son cleaned his bowl. I didn’t have pickled ginger but I didn’t miss it.
Hi Dianne,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Really enjoyed this dish. Only knock was it seemed extremely salty to us even though we used lite soy sauce. No other source of salt we could ID. Had no issues with the panko sticking as others have mentioned. Used a flat-bottom bowl that we use for eating dishes like this to press the panko while on the cutting board. Think it also helps to pound the chicken just a bit so to soften it up and help tenderize. Spicy mayo was really good!
Hi Missy,
I love to hear that this recipe was enjoyed, thanks so much for making it!! Sorry to hear about the salt!☀️ xTieghan
10/10 would recommend. Followed the recipe to a T and everything tasted incredible with so much flavor
Hey Ashley,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
I made this recipe last night, and it’s absolutely amazing! The spicy mayo with the soy/sesame oil are a wonderful combination with the entire dish. LOVE avocado and edamame! My 16 year old daughter said I better keep this recipe in a regular rotation 🙂
Hey Kirsten,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
I saw your post of the recipe on tik tok and thought yum how easy I must try that! My family loved it and it was so easy to make. Chicken has amazing flavour
Hey Amie,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
Holy moly! This is delicious and it came together really quickly! The spicy mayo is a must! Thank you for creating this.
Hey Jaime,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
This is incredible and I want to eat it every single night! I used tofu instead of chicken and it was so good. I keep telling everyone to make this!
Hi Hayley,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT