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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 924 kcal

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.