Crispy Chicken Katsu Bowls

Crispy, fried soy-drenched chicken with favorite toppings and a spicy, sweet, and creamy sauce.

By @halfbakedharvest

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.75 cup tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 2 teaspoons ginger grated
• 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
• 1 cup Panko
• 1 teaspoon sesame seeds
• 0 chili flakes to taste
• 0 vegetable oil for frying
• 0.33 cup olive oil mayo
• 1 tablespoon sriracha or to taste
• 2 teaspoons soy sauce or tamari
• 1 teaspoon honey
• 0 frozen shelled edamame 1 bag
• 3 cups rice
• 1 avocado sliced
• 0 cucumber sliced
• 0 pickled ginger for serving
• 0 nori sheets for serving
• 2 tablespoons green onions chopped
• 3 tablespoons sesame seeds

Instructions

1. Prepare the soy dressing by whisking together tamari or soy sauce, toasted sesame oil, honey, and grated ginger in a bowl.
2. Marinate the chicken in the soy dressing.
3. Coat marinated chicken in Panko breadcrumbs mixed with a teaspoon of sesame seeds and chili flakes.
4. Pan-fry the coated chicken on medium heat until golden and crispy.
5. Prepare spicy mayo by mixing olive oil mayo, sriracha, soy sauce or tamari, and honey.
6. Cook shelled edamame in boiling water for a few minutes until tender.
7. Assemble the bowls by placing cooked rice, chicken, edamame, sliced avocado, chopped cucumber, pickled ginger, and nori sheets.
8. Drizzle spicy mayo over the assembled bowls and sprinkle chopped green onions and remaining sesame seeds for garnish.