Chicken Katsu Bowls!
Chicken Katsu Bowls are a flavorful Japanese-inspired dish featuring crispy breaded chicken served over rice with fresh vegetables and a savory sauce. It's a customizable and satisfying meal perfect for any occasion, offering both comfort and versatility.
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 horizontally
- ▢1 cup Panko breadcrumbs
- ▢Chili flakes to taste
- ▢1 bag frozen shelled edamame
- ▢3-4 cups cooked rice
- ▢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
- In a medium bowl, mix together 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
- Place the chicken in a bowl and pour 3-4 tablespoons of the sauce over it, reserving the rest for serving. Let the chicken marinate for 10 minutes.
- In a shallow bowl, combine Panko and 3 tablespoons of sesame seeds. Dredge each piece of chicken in the Panko mixture, pressing down with your fist to ensure the crumbs stick. Place the coated chicken on a plate.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes until golden brown. Flip the chicken and cook for another 3-4 minutes until golden brown on the other side. Transfer the chicken to a cutting board.
- Add the frozen edamame to the skillet and cook until thawed. Then, add 2 tablespoons of tamari/soy sauce and cook for another minute before removing the skillet from the heat.
- To make the Spicy Mayo, combine all the ingredients in a small bowl and stir well.
- To assemble the bowls, slice the chicken into thin strips. Add the rice to each bowl and top with cucumber, avocado, sliced chicken, pickled ginger, green onions, and nori. Drizzle with the spicy mayo and the reserved tamari/soy sauce.