halfbakedharvest4.8
Crispy Chicken Katsu Bowls
Spicy gingery chicken, steamed rice, all the toppings, plus our favorite spicy, sweet, and creamy mayo sauce!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●cutting board
📝 Preparation Steps
1
1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes. 2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit ⏱️ 10 minutes. 3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, ⏱️ 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about ⏱️ 3-4 minutes. Transfer to a cutting board. 5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook another minute, then remove from the heat. 6. To make the Spicy Mayo, combine all ingredients in a small bowl.7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.
cup, plus 2 tablespoons tamari or soy sauce2/3, plus 3 tablespoons sesame seeds1 teaspoon-4 cups rice, cooked3cup olive oil mayo1/3honey1 teaspoongrated ginger2 teaspoonschili flakesPanko1 cupcucumber, avocado, pickled ginger, and nori sheets – for servingchopped green onions2 tablespoons
Nutrition Facts
calories
924 kcal
serving Size
1 serving
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