Go Back
This image shows a beautifully arranged chicken katsu rice bowl with a base of fluffy rice, topped with crispy chicken katsu, fresh cucumber, avocado slices, pickled ginger, green onions, and nori, served in a white bowl.

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.
Print Recipe Pin Recipe
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.
    This image shows a rich and savory sauce being whisked together in a small bowl, ready to add bold flavor to the chicken katsu rice bowl.
  • Add 3-4 tablespoons of the sauce to a bowl with the chicken, letting it marinate for 10 minutes.
    This image shows chicken pieces being coated in a flavorful marinade, ensuring they stay tender and juicy when cooked.
  • Meanwhile, in a shallow bowl, combine Panko breadcrumbs and sesame seeds.
    This image shows a bowl filled with golden panko breadcrumbs, prepared to give the chicken katsu its signature crunch.
  • Coat the marinated chicken in the breadcrumb mixture, pressing firmly to adhere.
    This image shows chicken pieces being thoroughly coated in panko breadcrumbs, ensuring an even, crispy crust when fried.
  • Heat oil in a skillet over medium-high heat and cook the chicken until golden brown, about 3-4 minutes per side.
    This image shows breaded chicken frying in hot oil, turning golden brown and crispy for the ultimate katsu texture.
  • Once done, transfer the chicken to a cutting board.
    This image shows breaded chicken frying in hot oil, turning golden brown and crispy for the ultimate katsu texture.
  • 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.
    This image shows edamame being cooked to a vibrant green, adding a nutritious and delicious side to the chicken katsu rice bowl.
  • Prepare the spicy mayo by mixing all its ingredients in a small bowl.
    This image shows spicy mayo being whisked together, creating a smooth and flavorful topping for the chicken katsu rice bowl.
  • Slice the crispy chicken into thin strips.
    This image shows golden brown chicken katsu being sliced into even strips, revealing the juicy and tender meat inside.
  • Assemble the bowls by adding rice as a base, then top with cucumber, avocado, chicken, pickled ginger, green onions, and nori.
    This image shows a bowl being carefully assembled with rice, sliced chicken katsu, fresh cucumber, avocado, and pickled ginger for a vibrant and delicious meal.
  • Drizzle with spicy mayo and the reserved sauce before serving.
    This image shows a generous drizzle of spicy mayo and savory sauce over the chicken katsu rice bowl, bringing all the flavors together beautifully.

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.