Chicken katsu is Japan’s take on a breaded cutlet—crispy, panko-coated chicken usually served with shredded cabbage and a tangy tonkatsu sauce. This bowl version keeps the crunchy chicken but switches things up with a cucumber-edamame salad and two delicious sauces: a soy-vinegar dressing that doubles as a savory-sweet sauce for the rice and a creamy sriracha mayo for drizzling over everything.
These chicken katsu bowls make a great family dinner since everyone can build their own just the way they like it. The recipe was inspired by a dish from Half Baked Harvest that a friend shared with me. I loved the idea of turning crispy chicken katsu into a rice bowl, and after playing around with it in my own kitchen, this version has become a new weeknight favorite.
What You’ll Need To Make Chicken Katsu Bowls
- Soy sauce, rice vinegar, sugar, sesame oil & sriracha (optional): Whisked into a savory-sweet dressing for the cucumber salad that also doubles as a sauce for the bowls.
- Cucumber, edamame, scallions, ginger & avocado: A fresh, colorful mix that makes the salad crunchy, creamy, and satisfying.
- Mayonnaise & sriracha: Makes the easiest spicy mayo—creamy, tangy, and just the right amount of kick to drizzle over the bowls.
- Chicken tenders: Naturally small and uniform, they cook quickly and evenly, and stay tender and juicy; perfect for breading and pan-frying.
- Flour, eggs & panko breadcrumbs: The classic three-step coating that gives the chicken a light, crispy crust.
- Vegetable oil: For shallow-frying the chicken until golden brown.
- Cooked white rice (jasmine or sushi): The hearty base that soaks up all the flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the cucumber salad. In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and sriracha (if you’re using it) until the sugar dissolves. Add the cucumber, edamame, scallions, and ginger, then toss everything together. Let it hang out on the counter while you prep the rest of the dish—you’ll add the avocado just before serving.
Step 2: Mix the sriracha mayo. In a small bowl, stir together the mayo and sriracha until smooth. Give it a taste and adjust the heat level to your liking, then set it aside.
Step 3: Bread the chicken. Place the chicken tenders on a cutting board and use the palm of your hand to gently flatten them to about ¼ inch thick. If any have a tendon sticking out, trim it off with kitchen shears. Season the chicken on both sides with salt, then set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko. Dredge each piece in flour, dip in egg, and coat with panko. Transfer the breaded pieces to a plate.
Pro Tip: The three-step breading method might seem fussy, but it’s the key to getting that golden crust to stick. The flour helps the egg grip the chicken, and the egg binds the panko so it doesn’t fall off in the pan.
Step 4: Cook the chicken. Heat about ⅛ inch of vegetable oil in a large nonstick skillet over medium heat. When it’s hot, add the chicken in a single layer (you may need to work in batches). Cook for 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.
Step 5: Assemble the bowls. Scoop rice into individual bowls. Dice the avocado and stir it into the cucumber salad. Slice the chicken, if you’d like, and arrange it on top of the rice with a big spoonful of salad on the side (not on top of the chicken, so the dressing doesn’t make it soggy). Drizzle everything with the sriracha mayo and serve right away.
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Chicken Katsu Bowls
A little crunchy, a lot saucy, and totally customizable, these chicken katsu bowls are the kind of weeknight dinner that always earns clean plates.
Servings 4 bowls
Calories 1177kcal
Ingredients
For the Cucumber Salad
- 3 tablespoons soy sauce
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- ½ 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
For the Sriracha Mayo
- ½ cup mayonnaise, best quality such as Hellmann’s or Duke's
- 2 tablespoons sriracha
For the Chicken
- 1 lb chicken tenders
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- ¾ teaspoon salt
- Vegetable oil, for cooking
To Serve
- 4 cups cooked white rice (jasmine or sushi rice work well)
- Sesame seeds (optional)
US Customary – Metric
Instructions
- Make the cucumber salad: In a medium bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, and sriracha (if using). Whisk until the sugar is dissolved. Add the cucumber, edamame, scallions, and ginger. Toss and let sit on the counter while you prepare the rest of the dish. (You’ll add the avocado right before serving).
- Prepare the sriracha mayo: In a small bowl, stir together the mayonnaise and sriracha until smooth. Taste and adjust the heat level to your liking. Set aside.
- Prep the chicken: Flatten the chicken tenders with the palm of your hand until they’re about ¼-inch thick. If any have a tendon sticking out, use kitchen shears to trim it where it meets the meat. Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko. Season the chicken on both sides with the salt. Dredge each piece in flour, shaking off the excess, then dip in the egg, then coat thoroughly with panko, pressing to help the crumbs adhere and flatten the chicken a bit more. Transfer to a plate as you go.
- Cook the chicken: Heat ⅛ inch vegetable oil in a large nonstick skillet over medium heat. Once hot, add the chicken in a single layer (you may need to cook it in two batches) and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a paper towel–lined plate to drain.
- Assemble the bowls: Scoop rice into individual bowls. Dice the avocado and stir it into the salad. Slice the chicken, if you like, and place it on top of the rice with a generous spoonful of cucumber salad alongside (not on top, so the dressing doesn’t make the breading soggy). Spoon a generous amount of the salad dressing over the rice to act as a sauce, then drizzle with sriracha mayo. Sprinkle with sesame seeds, if you like. Serve right away, passing the extra salad and sauce at the table so everyone can help themselves to more if they’d like.
Notes
Note: Nutritional information assumes 1 tablespoon of vegetable oil is absorbed by the chicken while cooking.
Nutrition
Calories: 1177kcal | Carbohydrates: 121g | Protein: 36g | Fat: 61g | Saturated Fat: 10g | Cholesterol: 150mg | Sodium: 1622mg | Fiber: 11g | Sugar: 14g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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