These homemade Crispy Chicken Katsu Bowls are a family favorite, perfect for any night of the week. They feature spicy, gingery chicken served over steamed rice with all the best toppings and our favorite spicy, sweet, and creamy mayo sauce.
Each bowl is packed with color and flavor, topped off with fresh avocado, pan-fried edamame, and a generous dollop of creamy mayo.
I whipped up this delicious bowl before heading out, and it’s quickly become a household staple. Keeping it simple and easy, I used chicken cutlets breaded in Panko and sesame seeds.
It’s a straightforward process, but when you combine it with the rest of the ingredients and serve it over rice—absolutely delicious!
You can even prepare the Chicken Katsu ahead of time. After frying until crispy, let it cool completely. Store the cooked chicken in an airtight container in the fridge for 2-3 days.
When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for 10-15 minutes until it’s heated through and crispy. Serve over freshly cooked rice with your favorite toppings and sauce for a delightful meal anytime.
Chicken Katsu Rice Bowls Recipe
Ingredients
For the Chicken Katsu:
- 4 Chicken breasts
- 1 cup Flour seasoned with 1 tsp salt
- 2 Eggs beaten
- 2 cups Panko breadcrumbs seasoned with 1 tsp salt
For the Curry Sauce:
- ¼ cup Mayonnaise
- ¼ cup Plain yogurt
- 1 tbsp Curry powder
- 1 tsp Honey
- 1 tsp Rice vinegar
- 2-3 tsp Sriracha
For the Bowls:
- 4 cups Cooked rice
- 1 Avocado sliced
- 1 Cucumber sliced
- Green onion/spring onion sliced
- Sesame seeds
Instructions
Prepare the Chicken:
- Slice the chicken breasts in half to create two thin cutlets from each breast.
- Season the flour with salt and pepper, and do the same with the breadcrumbs.
- Coat the chicken cutlets first in the seasoned flour, then in the beaten eggs, and finally in the panko breadcrumbs.
Cook the Chicken:
- Heat enough oil in a pot or deep skillet to deep fry the chicken.
- Fry the chicken in hot oil until crisp, golden brown, and cooked through. Remove and drain on paper towels.
Make the Curry Sauce:
- In a small bowl, combine all the sauce ingredients (mayonnaise, yogurt, curry powder, honey, rice vinegar, and sriracha) and mix well. Taste and adjust seasoning if necessary.
Assemble the Bowls:
- Slice the cooked chicken cutlets.
- Serve the sliced chicken over cooked rice.
- Add the sliced cucumber and avocado to the bowls.
- Drizzle the curry sauce over the top.
- Garnish with sliced green onions and sesame seeds.
Notes
- Adjust the sauce ingredients to your taste. If you prefer a milder sauce, use less sriracha. For a tangier flavor, add a bit more rice vinegar. Always taste the sauce before serving and adjust the seasoning as needed to suit your preference.
- Use panko breadcrumbs instead of regular breadcrumbs for a crispier texture. Panko crumbs are larger and flakier, which makes the chicken katsu extra crunchy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 615Â kcal |
| Carbohydrates | 75g |
| Protein | 42g |
| Cholesterol | 165mg |
| Fat | 6g |
| Sugar | 5g |
| Fiber | 7g |
| Sodium | 1628mg |
What is Chicken Katsu?
Chicken Katsu is a Japanese dish consisting of thinly sliced chicken breasts that are breaded with flour, egg, and panko breadcrumbs, then deep-fried until crispy and golden brown. It’s typically served with rice and a savory sauce, such as curry or tonkatsu sauce. The crispy texture of the chicken paired with the fluffy rice and flavorful sauce makes it a popular choice for a satisfying meal.
Can I Make Chicken Katsu Ahead of Time?
Yes, you can prepare Chicken Katsu ahead of time. After frying the chicken until crispy, allow it to cool completely. Store the cooked chicken in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat the chicken in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Serve it over freshly cooked rice with your favorite toppings and sauce for a delicious meal anytime.