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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.
Can you provide some details on your cucumber salad? Looks like you add some sort of vinegar and garlic? Thank you!
Hey Jeff,
You could use rice vinegar and some minced garlic and ginger. Please let me know if you give the recipe a try or have any other questions! xT
Best recipe find ever, the whole family loves it! SO delish! Thank you!
Hey MJ,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi Tieghan, this recipe sounds amazing! I’m allergic to yeast so I was wondering if you think unsalted or lightly salted saltine crackers would be a good substitute for the panko? Or do you have another suggestion?
Thanks!
Hey Heather,
I would just use a gluten free brand of panko that doesn’t contain yeast, your local grocery store should have some great options! Let me know if you have any other questions! xx
I found that the GF Kikkoman brand to be yeast free and it worked great! My son helped me make it yesterday for dinner and it was a big hit! We bought and used thin cut chicken so that saved us a step, and it cooked perfectly at 3 minutes a side because it was so thin. Sooo yuuuummy!!! Thank you Tieghan!
Hey Heather,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Hi! This recipe is SUCH a hit in our house. It is delicious. I am making it again and wanted to know how far in advance or how long can I leave the chicken in the marinade? I know the recipe says 10 minutes, but I wanted to do this as part of meal prep. Thank you in advance!
Hey there,
Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! I would say not to leave the chicken in the marinade for more than 24 hours:) xT
Another Home Run! I made this for the first time last night and it was delicious. I found that the panko and sesame seeds did not stick to the chicken as easily as when one breads cutlets with flour, egg, crumbs. But I scooped what fell off and placed on the chicken Nothing looks as good as your videos but sure tastes great! Then again, you are the Chef!! Thank you
Just read your suggestion below regarding panko sticking…will try again using more heat! Looking forward to buying your cookbook Your recipes are delicious !
Thanks so much for your kind message:)
Hi Mary,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx
All the right flavors come together and have a party right in my mouth! Soooo yummy! My picky eater even requested I make this again!?
Thank you for this delicious recipe!
Hi Samantha,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for your kind message:) xx
Absolutely delicious! My boyfriend grew up in Hawaii and freaking loves chicken Katsu and is very particular when it comes to this dish. We have a new winning dinner in our household, I am pretty sure he would eat this every night if he could. Highly recommend, and crazy easy to make. Love it!
Hi Cassandra,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx
Turned out delicious!! The only issue was the breading (pankco and seeds) not sticking to the chicken while frying. Any advice?
Hi Candace,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) For the panko, I would make sure to gently press it onto the chicken and make sure your skillet is hot and oily enough to prevent any sticking. xxTieghan
I made this tonight. Absolutely delicious and easy to prepare. Big hit!
Hey Annette,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Hi – this looks delicious. Is there a recipe for the pickled ginger? Or, do you buy it that way?
Hi Jill,
I purchase the pickled ginger at my local grocery store. Please let me know if you have any other questions! xx
I have never, in my life, written a review for a recipe that I’ve tried. I have, however, shouted it from the rooftops to anyone who will listen that the Half Baked Harvest cookbooks, recipes and Instagram posts – are worthy of any bit of time that someone has. I absolutely love your food, and cookbooks. I try to make it a habit to make at least 1 of your recipes a week and my family loves, LOVES, them.
Last night’s recipe was the Chicken Katsu Bowl. We. were. blown. away! From the rice, to the edamame, to the siracha mayo, to the crispy chicken, to the added sauce on top. This bowl was the best bowl I’ve ever had. Might be one of my new favorite recipes ever. lol.
The chicken was perfectly flavored. Admittedly, I was worried that there was on garlic, salt or pepper in the recipe – but you don’t need any of it! The flavors were bursting and left me looking for more (even though I was stuffed to the brim). I cannot wait for the leftovers at lunch today.
I’d say – no need to tweak anything with the recipe. Cook it ‘as is’ and enjoy! Cannot wait to buy your 3rd cookbook to continue expanding our weekly menu items!
Erika
Hey Erika,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) Thanks for your kind message! xxTieghan
This was insanely delicious! My husband took his first bite and immediately reacted with a “mmmmmmm” We will ? be making this again and again!
Hi Charli,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
This was so, so delicious! Thank you!!
Hey Kim,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
Delicious ! Made this recipe tonight- struggled with getting the chicken brown and crispy without the Panko breading falling off…but the issue is with my stove ( electric,,,,sad face) and trying to get the right temp!. Fantastic recipe
Hey Julie,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! Sorry to hear about your panko! ☀️xTieghan
While the flavours are good I also had issue with the breading staying on during the cooking. Didn’t change anything in the marinade recipe other than I forgot to take out a portion for later. Any tips? Will probably stick to traditional dredge and use the marinade as a sauce:))
Hey Chris,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! I would say to make sure the panko is pressed onto the chicken well and you have enough oil in your pan. ☀️xTieghan
What would you recommend subbing for the mayo?
Hi Erin,
You could do sour cream or greek yogurt. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Chris, I didn’t read the recipe in full before starting and didn’t reserve any sauce. After taking the chicken out of the sauce I put the remaining sauce in a pan, brought it to a boil and simmered it while the chicken was cooking.
As far as the recipe, it was delicious but there are some things I’ll do differently. We all found it to be too salty so we’ll be using low sodium soy sauce and follow the instructions for marinating (both in terms of amount of sauce and length of time).