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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.
This one is *chef’s kiss* AMAZING. I’ve made this multiple times, zero substitutions, and it’s unreal every time.
I’m usually an egg-dredger, but this really doesn’t need it due to the marinade; just make sure your oil and pan are nice and hot! ?????? Addicting.
Thanks Tieghan!
Hey Samantha,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:) Have a great day! xx
Sooooo good! It made enough for me, my husband, and my 4 yo, plus two lunches. I made some of the leftovers into a katsu sandwich: pita, coleslaw with the spicy mayo, lettuce, and pineapple. Yummo! HBH never disappoints!
Hi Caren,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
I have made this recipe a few times now and it just keeps getting better!! The directions are so straightforward/ easy to follow, and the results are absolutely delicious. Could not recommend more!
Hey Savannah,
Amazing!! I am so glad you have been enjoying this recipe so often, thanks for making it:) Hope you’re off to a great Friday! xTieghan
Love this recipe! I have made it multiple times and it doesn’t disappoint. Depending on what I have in the fridge, I will do slight modifications such as add shredded carrots or sub the edamame for broccolini. We recently made if for friends on a trip and it was an absolute hit! Definitely recommend.
Hey Raquel,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
This is one of my family’s go-to recipes for something delicious and SO easy! I have made this recipe countless times for friends and everyone loves it. I really love how it was so easy to make but seems like it took me hours to make. All I can say is delicious!
Hey Brittany,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
Delish! Had all these ingredients in my pantry for the chicken. I did use an egg to bind the bread crumbs based on the reviews. Used roasted broccoli and kimchee to round out. Had lots of leftover chicken going to reheat for tacos tomorrow!
Hey Alli,
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
Super delicious! I did also dip the chicken in egg before dredging in the panko/sesame mixture but other than that followed the recipe completely. Everyone- even my “picky” children gobbled it right up. Awesome recipe!
Hey there,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
I’ve never felt compelled to leave a comment on a recipe before but this was so delicious I just wanted to share. Will definitely make this recipe many more times.
Hi Fiona,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
really good recipe, only thing i’ll do different next time is a quick dredge in eggs before dredging in the panko just to help the panko adhere better.
i thinly sliced the cucumber and did a super quick “pickle” with some rice vinegar and hot honey while the chicken was marinating.
Hi Sara,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
This was heavenly!!!
Hey Jessica,
Awesome!! I love to hear that this recipe was a hit, thanks a bunch for making it:) Happy Tuesday! xx
The taste was amazing! But most of my Panko fell off in my pan, any suggestions to avoid this happening next time? Thank you!
Hi Sylvia,
Thanks for giving the recipe a try, sorry about your panko!! I really try to press it gently onto the chicken and then a super hot cast iron skillet usually will crisp it right up preventing it from falling off the chicken. I hope this helps for next time! xTieghan
Delicious! Sad we couldn’t find pickled ginger locally, I’ll have to find a recipie to make it at home. Sure it would’ve added another layer of deliciousness!
Hey Raquel,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
This is one of our favorite recipes! We have made this one multiple times. I made this tonight but instead of chicken did salmon (marinaded the same but just put the breadcrumbs on top and baked it) and it was just as good! One that we will keep in our weekly rotation.
Hey Nicole,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
I was so excited to make this and it did not disappoint. My husband and I both loved it. Everything goes so well together and it’s a little different. The only things I changed were dipping the chicken in egg before the bread crumbs and I used regular mayo instead of olive oil mayo.
For the cucumber salad, I added shaved carrots, crushed garlic, ginger, salt, pepper and white wine vinegar. Will definitely make this many more times!
Hey Christina,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx
Huge hit with my 4 kids! Adjectives like, “unreal” and “so delicious” were being thrown around at dinner last night. Easy, flavorful and you can sub other veggies for the edamame (broccoli in my case). Don’t leave out the sriracha mayo- it’s a must have! This will definitely become part of my regular repertoire of dishes. Thanks!
Hey there,
LOL perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
The Panko didn’t really stick to the chicken and the crumbs burned in the pan, but it was still a delicious dish! I think next time I would pound the chicken thinner or use chicken tenders and use a lower heat. The Mayo sauce was outstanding, I used Franks’s Red Hot sauce instead because I love that citrus taste. You could also not use the Panko and it would still be a great dish because the marinade was so good.
Hey Alyson,
Thanks so much for giving the recipe a try and sharing your feedback! So sorry to hear about your panko, I really try to press it nicely onto the chicken so that it sticks well. Let me know if you give the dish another try:) xTieghan