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Homemade Crispy Chicken Katsu Bowls with Sriracha Mayo photo

Crispy Chicken Katsu Bowls with Sriracha Mayo

This Crispy Chicken Katsu Bowl is a flavor-packed delight! Crunchy chicken with a creamy, spicy mayo over fluffy rice and vibrant veggies.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha (optional, for a little heat)
For the Bowls:
  • 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)

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Whisk
  • Measuring spoons and cups
  • Sharp knife and cutting board

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine the mayonnaise and 2 tablespoons of sriracha, adjusting the spice level to your preference. Set this sauce aside.
  5. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt.
  6. 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.
  7. 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.
  8. 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.
  9. Serve your Crispy Chicken Katsu Bowls with Sriracha Mayo immediately, allowing everyone to mix their ingredients together for a delightful explosion of flavors.

Notes

  • Marinate the chicken and prepare the sriracha mayo a day in advance for convenience.
  • Store leftovers separately in the refrigerator for up to 3 days.
  • Reheat chicken in the oven for crispiness, and warm veggies and rice in the microwave.