Crispy Chicken Katsu Bowls
A delicious pressure cooker and oven-finished chicken katsu served over rice with vibrant toppings and a spicy mayo drizzle.
Equipment
- 1 Mixing bowl Medium
- 1 Skillet Large
- 1 Baking sheet Lined with parchment
Ingredients
Main Ingredients
- ⅔ cup, plus 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons grated ginger
- 2 tablespoons chopped green onions
- 1 teaspoon, plus 3 tablespoons sesame seeds
- 4 chicken cutlets or 2 boneless chicken breasts sliced in half horizontally
- 1 cup Panko bread crumbs
- chili flakes optional
- 1 bag frozen shelled edamame
- 3-4 cups cooked rice
- cucumber, avocado, pickled ginger, and nori sheets for serving
- ⅓ cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey for sauce drizzle
Instructions
Instructions
- In a medium bowl, combine tamari/soy sauce, sesame oil, honey, ginger, green onions, 1 teaspoon sesame seeds, and chili flakes. Set aside.
- Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce. Let marinate for 10 minutes.
- Mix Panko and remaining sesame seeds in a shallow bowl. Coat chicken in breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium-high. Cook chicken 3-4 minutes per side until golden brown. Transfer to cutting board.
- Add edamame to skillet, cook until thawed. Add tamari/soy sauce and cook 1 more minute. Remove from heat.
- Make spicy mayo by mixing mayo, sriracha, soy sauce/tamari, and honey together.
- Slice chicken. Plate rice in bowls, top with chicken, toppings, drizzled spicy mayo and reserved sauce.
Notes
Let leftovers cool and store in airtight containers. Reheat chicken in oven for crispiness. Microwave rice separately with splash of water.