Name: Crispy Chicken Katsu Bowls with Sriracha Mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3 tablespoons soy sauce; 3 tablespoons unseasoned rice vinegar; 3 tablespoons sugar; 1 tablespoon sesame oil; 1 teaspoon sriracha ((optional, for a little heat)); 1 large English cucumber (seeded and diced); 1 cup cooked edamame; 2 scallions (light and dark green parts, thinly sliced); 2 teaspoons finely grated fresh ginger (from 1-inch piece of ginger); 1 medium avocado; ½ cup mayonnaise (best quality such as Hellmann's or Duke's); 2 tablespoons sriracha; 1 lb chicken tenders; ½ cup all-purpose flour; 2 large eggs (beaten); 2 cups panko breadcrumbs; 1 teaspoon salt; Vegetable oil (for cooking); 4 cups cooked white rice ((jasmine or sushi rice work well)); Sesame seeds ((optional))

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There’s something incredibly satisfying about a bowl brimming with flavor, texture, and color. Enter the Crispy Chicken Katsu Bowls with Sriracha Mayo, a delightful fusion of crunchy chicken tenders served over a bed of fluffy rice, vibrant vegetables, and a creamy, spicy sauce that ties everything together. Whether you’re looking for a quick weeknight dinner or a fun meal prep option, this recipe will tantalize your taste buds and elevate your dinner game.

What Makes This Recipe Special

What sets these Crispy Chicken Katsu Bowls with Sriracha Mayo apart is the combination of crispy, breaded chicken and the zesty, creamy sauce, which adds layers of flavor. The chicken is perfectly seasoned, and the vibrant veggies create a fresh contrast to the rich flavors of the dish. Plus, it comes together in under an hour, making it a fantastic choice for busy weeknights. The versatility of the ingredients means you can easily adapt this recipe to suit your taste preferences or whatever you have on hand.

Gather These Ingredients

To make these delicious bowls, you’ll need to gather the following ingredients:

3 tablespoons soy sauce
3 tablespoons unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon sriracha (optional, for a little heat)
1 large English cucumber, seeded and diced
1 cup cooked edamame
2 scallions, light and dark green parts, thinly sliced
2 teaspoons finely grated fresh ginger, from 1-inch piece of ginger
1 avocado
½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
2 tablespoons sriracha
1 lb chicken tenders
½ cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 teaspoon salt
Vegetable oil, for cooking
4 cups cooked white rice (jasmine or sushi rice work well)
Sesame seeds (optional)

Appliances & Accessories

To whip up these bowls with ease, make sure you have the following:

Large skillet or frying pan for cooking the chicken
Mixing bowls for combining ingredients
Whisk for beating eggs
Measuring spoons and cups for accurate measurements
Sharp knife and cutting board for chopping vegetables

Build Crispy Chicken Katsu Bowls with Sriracha Mayo Step by Step

Step 1: Prepare the Marinade

Start by whisking together the soy sauce, rice vinegar, sugar, sesame oil, and sriracha (if using) in a bowl. This will be the marinade for your chicken.

Step 2: Marinate the Chicken

Place the chicken tenders in the marinade, ensuring they are well-coated. Let them marinate for at least 15-20 minutes while you prepare the other ingredients.

Step 3: Prepare the Toppings

While the chicken is marinating, dice the cucumber, slice the scallions, and grate the ginger. Set aside. Also, cut the avocado into slices for topping later.

Step 4: Make the Sriracha Mayo

In a small bowl, combine the mayonnaise and 2 tablespoons of sriracha, adjusting the spice level to your preference. Set this sauce aside.

Step 5: Set Up the Breading Station

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt.

Step 6: Bread the Chicken

Take each marinated chicken tender and dredge it in the flour, tapping off excess. Next, dip it in the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere. Repeat until all chicken tenders are breaded.

Step 7: Cook the Chicken

Heat about ½ inch of vegetable oil in the skillet over medium-high heat. Once hot, carefully add the breaded chicken tenders in batches, cooking for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 8: Assemble the Bowls

In a bowl, layer 1 cup of cooked rice as the base. Top with crispy chicken tenders, diced cucumber, cooked edamame, sliced scallions, and avocado. Drizzle generously with the sriracha mayo and sprinkle with sesame seeds if desired.

Step 9: Serve and Enjoy!

Serve your Crispy Chicken Katsu Bowls with Sriracha Mayo immediately, allowing everyone to mix their ingredients together for a delightful explosion of flavors.

Spring to Winter: Ideas

Here are some seasonal variations to keep your bowls interesting all year long:

In spring, add fresh asparagus and snap peas for a crunch.
During summer, swap in fresh tomatoes and corn for a burst of sweetness.
In fall, try roasted sweet potatoes and brussels sprouts for heartiness.
In winter, include steamed broccoli and carrots for a hearty vegetable option.

Flavor Logic

The flavor profile of Crispy Chicken Katsu Bowls with Sriracha Mayo is a delightful balance of savory, sweet, and spicy. The chicken is seasoned and crispy, while the fresh veggies provide a refreshing crunch. The sriracha mayo adds a creamy, spicy kick that complements the dish beautifully. This medley of flavors not only satisfies but also excites the palate, making each bite memorable.

Make-Ahead & Storage

If you want to save time, you can marinate the chicken and prepare the sriracha mayo a day in advance. Store the chicken in the marinade in the refrigerator, and keep the mayo in an airtight container.

For leftovers, store the components separately in the refrigerator. The chicken can be reheated in the oven for crispiness, while the veggies and rice can be warmed in the microwave. Enjoy your meal within 3 days for the best taste.

Your Top Questions

Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts can be used, but make sure to slice them into tenders for even cooking.

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs or crushed cornflakes if you need a gluten-free option.

Is there a vegetarian version of this recipe?

Yes! You can replace the chicken with tofu or tempeh, following the same marinating and breading process.

Can I make this dish spicy without sriracha?

Yes! You could use other hot sauces or add red pepper flakes to the marinade for extra heat.

Desserts to Finish

Complete your meal with some sweet treats:

Bring It to the Table

The beauty of Crispy Chicken Katsu Bowls with Sriracha Mayo lies not only in its vibrant colors and flavors but also in its ability to bring family and friends together. Serve these bowls family-style, allowing everyone to customize their own with their favorite toppings. The joy of sharing a meal made with love is what makes dining special, so gather around the table and dig in!

This recipe is more than just a meal; it’s an experience that captures the warmth and joy of home cooking. Enjoy every bite and the memories that come with it!

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