Delicious Chicken Katsu Bowls: A Build-Your-Own Meal
Crispy chicken, a fresh cucumber-edamame salad, and two flavorful sauces come together in these easy, build-your-own chicken katsu bowls.
Introduction to Chicken Katsu Bowls
Chicken katsu is a Japanese version of a breaded cutlet, typically featuring crispy, panko-coated chicken served alongside shredded cabbage and tangy tonkatsu sauce. This bowl version retains the crunchy chicken while introducing a refreshing cucumber-edamame salad and two sauces: a savory-sweet soy-vinegar dressing and creamy sriracha mayo.
These chicken katsu bowls are perfect for family dinners, allowing everyone to customize their meal to suit their tastes. This recipe draws inspiration from a dish featured on Half Baked Harvest, and has quickly become a weeknight favorite in my kitchen.
Ingredients Needed for Chicken Katsu Bowls
| Ingredient | Amount | Notes |
|---|---|---|
| Soy sauce | 3 tablespoons | For the dressing |
| Rice vinegar | 3 tablespoons | For the dressing |
| Sugar | 3 tablespoons | For the dressing |
| Sesame oil | 1 tablespoon | For the dressing |
| Sriracha (optional) | ½ teaspoon | For added heat |
| Large English cucumber | 1, seeded and diced | For the salad |
| Cooked edamame | 1 cup | For the salad |
| Scallions | 2, thinly sliced | For the salad |
| Fresh ginger | 2 teaspoons | Finely grated |
| Avocado | 1 | For garnish |
| Chicken tenders | 1 lb | For frying |
| All-purpose flour | ½ cup | For breading |
| Large eggs | 2, beaten | For breading |
| Panko breadcrumbs | 2 cups | For breading |
| Vegetable oil | As needed | For frying |
| Cooked white rice | 4 cups | Base for serving |
Step-by-Step Instructions
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Make the cucumber salad:
In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and optional sriracha until dissolved. Add cucumber, edamame, scallions, and ginger, then toss to combine. Let it rest while you prepare the other ingredients, adding avocado just before serving.
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Prepare the sriracha mayo:
In a small bowl, combine mayonnaise and sriracha until smooth. Adjust spice levels to taste, then set aside.
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Prep the chicken:
Flatten chicken tenders to about ¼-inch thickness. In three shallow bowls, set up a breading station: flour, beaten eggs, and panko. Season chicken with salt and then dredge in flour, dip in eggs, and coat with panko, pressing firmly.
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Cook the chicken:
Heat ⅛ inch of vegetable oil in a nonstick skillet over medium heat. Cook chicken in single layers until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
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Assemble the bowls:
In individual bowls, place rice as the base. Stir diced avocado into the cucumber salad. Arrange sliced chicken on the rice, with a generous portion of salad on the side. Drizzle with sriracha mayo and serve immediately.
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Conclusion
The chicken katsu bowls are a delightful and customizable meal perfect for any night of the week. With crispy chicken, an invigorating salad, and savory sauces, they promise a satisfying experience that your family will love.