Golden, crispy panko-crusted chicken, a drizzle of umami-rich tonkatsu sauce, and a bed of fluffy rice—this Chicken Katsu Rice Bowl is the ultimate comfort food with a global twist. Inspired by Japan’s beloved katsu tradition, this dish brings restaurant-style crunch to your home kitchen with ease.
Pair it with a refreshing Greek Zucchini Salad for a bright, herbaceous contrast, and round it out with a Whiskey And Coke Cocktail for a bold, smoky finish. The crisp katsu, tangy salad, and smooth cocktail create a balanced meal that bridges cultures with ease.
Mastering katsu at home is all about technique—double-dredging the chicken in flour and egg ensures an extra crispy coating, while shallow frying keeps it quick and manageable. Swap in pork or tofu for a different take, or try a spicy mayo drizzle for extra heat.
Flavor Bomb Alert!
- Crunch Like No Other: The double-dredge method creates a ridiculously crispy crust that stays crunchy even with sauce—so satisfying!
- Restaurant-Quality, Home Simplicity: It looks and tastes gourmet, but the steps are foolproof. No deep fryer, no stress.
- Best with a Bold Pairing: The fresh crunch of Greek Zucchini Salad and the rich warmth of a Whiskey and Coke Cocktail take this meal to the next level.
- Easy Customization: Swap in pork or tofu, or spice it up with wasabi mayo—this recipe is endlessly versatile.
- Comfort Meets Adventure: Classic Japanese katsu, but in a way that feels just right for a cozy night in or a fun dinner party.
Chicken Katsu Rice Bowls Recipe
Chicken Katsu Rice Bowls are a delicious fusion of crispy breaded chicken, fluffy rice, and fresh toppings, finished with a drizzle of spicy mayo and a savory-sweet soy-based sauce. This vibrant bowl combines crunch, creaminess, and umami for a satisfying meal packed with flavor and texture.
Equipment
- Medium bowl
- Large skillet
- Cutting board
- Shallow bowl
- Plate
- Small bowl
Ingredients
Chicken
- 1 tbsp toasted sesame oil
- ⅔ cup plus 2 tablespoons tamari or soy sauce
- cucumber, avocado, pickled ginger, and nori sheets – for serving
- 1 bag frozen shelled edamame
- 1 tsp plus 3 tablespoons sesame seeds
- 2 tbsp grated ginger
- 2 tbsp chopped green onions
- 1 tbsp honey
- 1 cup Panko
- 4 chicken cutlets, or 2 boneless chicken breasts rice, cooked
- 4 cups rice, cooked
- chili flakes
Spicy Mayo
- 2 tsp soy sauce or tamari
- ⅓ cup olive oil mayo
- 1 tsp honey
- 2 tbsp sriracha
Instructions
- In a medium bowl, mix tamari or soy sauce, sesame oil, honey, ginger, green onion, sesame seeds, and chili flakes to create the sauce.
- Add 3-4 tablespoons of the sauce to a bowl with the chicken, letting it marinate for 10 minutes.
- Meanwhile, in a shallow bowl, combine Panko breadcrumbs and sesame seeds.
- Coat the marinated chicken in the breadcrumb mixture, pressing firmly to adhere.
- Heat oil in a skillet over medium-high heat and cook the chicken until golden brown, about 3-4 minutes per side.
- Once done, transfer the chicken to a cutting board.
- In the same skillet, add edamame and cook until warmed through, then stir in tamari or soy sauce and cook for another minute before removing from heat.
- Prepare the spicy mayo by mixing all its ingredients in a small bowl.
- Slice the crispy chicken into thin strips.
- Assemble the bowls by adding rice as a base, then top with cucumber, avocado, chicken, pickled ginger, green onions, and nori.
- Drizzle with spicy mayo and the reserved sauce before serving.
Notes
- Pressing the Panko onto the chicken ensures an even, crispier coating.
- Use a meat thermometer to check for doneness; the internal temperature should be 165°F (74°C).
- For extra crispiness, double-coat the chicken by dipping it back into the sauce and breadcrumbs.
| Nutrition | Value |
| Calories | 650kcal |
| Carbohydrates | 75g |
| Fibre | 5g |
| Fat | 22g |
| Protein | 40g |
| Cholesterol | 80g |
Variations To Help You Customise This Dish!
- Protein Swap – Instead of chicken, try crispy tofu, shrimp, or a plant-based alternative like jackfruit for a vegetarian version.
- Grain Base Options – Swap white rice for brown rice, quinoa, or cauliflower rice for a lower-carb or higher-fiber option.
- Sauce Twists – Add a splash of rice vinegar for tanginess, swap honey for maple syrup for a different sweetness, or mix in garlic for extra depth.
- Spice It Up – Adjust the heat by increasing sriracha in the spicy mayo, adding gochujang for a Korean twist, or sprinkling extra chili flakes.
- Crunch Factor – Mix crushed rice crackers or shredded coconut into the Panko for a unique crispy coating.
