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Crispy Chicken Katsu Bowls
Ingredients
2/3 cup, plus 2 tablespoons
tamari or soy sauce
1 tablespoon
toasted sesame oil
1 tablespoon
honey
2 teaspoons
grated ginger
2 tablespoons
chopped green onions
1 teaspoon, plus 3 tablespoons
sesame seeds
4
chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
1 cup
Panko
to taste
chili flakes
1 bag
frozen shelled edamame
3-4 cups
rice, cooked
to taste
cucumber, avocado, pickled ginger, and nori sheets
1/3 cup
olive oil mayo
1 to 2 tablespoons
sriracha
2 teaspoons
soy sauce or tamari
1 teaspoon
honey
Instructions
1
Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for servingLet the chicken sit 10 minutes.
2
Place the Panko and 3 tablespoons sesame seeds in a shallow bowlDredge 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.
3
Heat a few tablespoons of oil in a large skillet over medium-highAdd 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.
4
Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauceCook another minute, then remove from the heat.
5
To make the Spicy Mayo, combine all ingredients in a small bowl.
6
To assemble, slice the chicken into thin stripsAdd 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.
Notes
Nutrition Facts
(per serving)
Calories:
537 calories
Servings:
4 servings
Carbohydrates:
43 g
Fat:
26 g
Fiber:
8 g
Protein:
38 g
Sugar:
6 g
Meal Effort
Preparation:
28 minutes
Cook:
9 minutes
Total:
37 minutes