Chicken Katsu Rice Bowls Recipe
Crispy chicken katsu served with rice, cucumber, and avocado drizzled with a spicy curry mayo sauce makes a great weeknight dinner. Chicken katsu is a Japanese dish of fried, breaded chicken cutlets (or pork) traditionally served with rice and curry sauce or katsu sauce.
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.