Delicious Chicken Katsu Bowls with crispy chicken, rice, and veggies

Chicken Katsu Bowls

ByCasey Monroe

why make this recipe

Chicken Katsu Bowls are a delicious and simple meal that combines crispy chicken, fresh vegetables, and rice. This dish is filling, flavorful, and has a great balance of textures. It’s a hit with both adults and kids, making it perfect for family dinners or meal prep for busy days. Plus, you can customize the bowls to suit your taste!

how to make Chicken Katsu Bowls

Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha (optional)
  • 1 large English cucumber, seeded and diced
  • 1 cup cooked edamame
  • 2 scallions, light and dark green parts, thinly sliced
  • 2 teaspoons finely grated fresh ginger
  • 1 avocado
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 lb chicken tenders
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 3/4 teaspoon salt
  • Vegetable oil, for cooking
  • 4 cups cooked white rice
  • Sesame seeds (optional)

Directions

  1. Make the cucumber salad: In a medium bowl, mix soy sauce, rice vinegar, sugar, sesame oil, and sriracha (if using). Whisk until the sugar dissolves. Add cucumber, edamame, scallions, and ginger. Toss everything together and let it rest. Add the avocado just before serving.

  2. Prepare the sriracha mayo: In a small bowl, blend mayonnaise and sriracha until smooth. You can adjust the spice level based on your preference.

  3. Prep the chicken: Flatten the chicken tenders and season with salt. Set up a breading station with the flour, beaten eggs, and panko breadcrumbs.

  4. Cook chicken: Heat vegetable oil in a skillet over medium heat. Cook the chicken until golden brown, about 2 to 3 minutes on each side. Drain on paper towels.

  5. Assemble bowls: Place cooked rice in bowls. Add diced avocado to the cucumber salad. Slice the chicken and place it on the rice, adding the cucumber salad on the side. Drizzle with sriracha mayo and sprinkle with sesame seeds. Serve immediately.

how to serve Chicken Katsu Bowls

Serve Chicken Katsu Bowls warm. They look great when the colorful cucumber salad and avocado sit on top of the rice. Drizzle the sriracha mayo generously for a spicy kick. It’s great for lunch or dinner!

how to store Chicken Katsu Bowls

If you have leftovers, keep each component separated. Store the chicken, cucumber salad, and rice in airtight containers in the fridge. They will stay fresh for up to 3 days. Reheat the chicken in a skillet for the best texture.

tips to make Chicken Katsu Bowls

  • Use a meat mallet to flatten the chicken evenly so it cooks perfectly.
  • For extra flavor, marinate the chicken in soy sauce for 30 minutes before breading.
  • Don’t skip the sesame seeds—they add a nice crunch and flavor!

variation

You can make Chicken Katsu Bowls vegetarian by substituting chicken with eggplant or tofu. Just follow the same breading and cooking process. You can also add other vegetables like carrots or bell peppers for more crunch.

FAQs

1. Can I make Chicken Katsu Bowls ahead of time?
Yes! You can prepare the components ahead of time and assemble them just before serving.

2. Is there a gluten-free option for this recipe?
Yes, you can use gluten-free panko breadcrumbs and flour to make the chicken katsu gluten-free.

3. Can I use dark meat chicken for this recipe?
Definitely! You can use chicken thighs instead of tenders for a richer flavor. Just ensure they are cooked to the right temperature.