Crispy Chicken Katsu Noodle Bowls.

Crispy Chicken Katsu Noodle Bowl. My family loves these bowls. Golden, crispy homemade chicken katsu with saucy rice noodles, fried edamame, and finished with our favorite spicy-sweet creamy mayo. It’s colorful, satisfying, and easy enough to pull together on a busy weeknight—you’ll be making these on repeat.

On nights when I’m feeding everyone—my brothers, my sister, my cousins, all of them—I almost always lean into an Asian-inspired dish. We love a spicy-salty combo, and my brother Red has told me more than once that he’ll eat anything served over rice. And a big bowl of steaming ramen? Always a favorite.

I first made a chicken katsu ramen over the holidays a few Christmases ago, and now it’s one of those recipes I come back to every year when we’re all together. There’s just something about that crispy chicken paired with noodles and broth, it’s pretty hard to beat.

With the warm weather in Austin and spring finally here, I wanted to switch things up and make a lighter version. Which is how these katsu noodle bowls came to be. They turned out so delicious!

I love to pan-fry the chicken until it’s perfectly crisp, then toss the noodles and sauce together in that same pan. It all comes together quickly, and you can really use any vegetables you love. I kept it simple with a bag of frozen edamame, which works perfectly.

Here are the details

Ingredients for the bowls 

• tamari or soy sauce
• Japanese BBQ sauce
• honey
• chili crunch oil
• grated ginger
• chicken cutlets or boneless chicken breasts
• Panko bread crumbs
• sesame seeds
• frozen shelled edamame
• rice noodles – I like vermicelli or stir-fry rice noodles
• pickled ginger, green onion, and nori sheets, for serving

Spicy Mayo

• mayo
• sriracha
• Japanese BBQ sauce
• soy sauce or tamari

Special Tools

A skillet for pan frying the chicken and a few bowls for making the sauce! Very minimal.

The Steps 

Step 1: Make the sauce

Start by mixing up the sauce. In a bowl, whisk together the soy sauce, Japanese barbecue sauce, a drizzle of honey, and fresh ginger. It’s that perfect salty-sweet combo. Pour a little over the chicken to lightly marinate—just enough to coat—and reserve the rest for the noodles. You’ll want every bit of that sauce.

Step 2: Bread and cook the chicken

Set up your breading. In a shallow bowl, combine the panko and sesame seeds. Press each piece of chicken firmly into the crumbs, really packing them on so you get that extra crispy coating.

Heat a generous layer of oil in a large skillet over medium heat. Add the chicken and cook until deeply golden and crisp on both sides, about a few minutes per side. Transfer to a cutting board and let rest before slicing.

Step 3: Cook the noodles

In that same skillet (don’t wash it—there’s so much flavor in there), add the edamame and cook until warmed through. Add the noodles and pour over the reserved sauce. Toss everything together until the noodles are well coated and glossy. This part comes together quickly.

Step 4: Make the spicy mayo

In a small bowl, stir together the mayo and remaining ingredients until smooth. It’s creamy, a little spicy, and just slightly sweet—so good over the top.

Step 5: Assemble and serve

Slice the crispy chicken into strips. Divide the saucy noodles among bowls, then add the chicken on top. Finish with pickled ginger, green onions, and crumbled nori. Drizzle generously with the spicy mayo and serve.

Looking for other easy dinners? Here are some favorites:

Souper Creamy Broccoli Cheddar Chicken Rice

Broccoli Cheddar Chicken and Noodle Casserole

Easy Greek Sheet Pan Chicken and Potatoes

Lastly, if you make these Crispy Chicken Katsu Noodle Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram or Facebook! Looking through the photos of recipes you all have made is my favorite!