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Crispy Chicken Katsu Bowls with Creamy Sriracha Mayo

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Golden, crunchy chicken cutlets served over steamy rice and topped with a luscious creamy sriracha mayo. This easy weeknight dinner is comforting, flavorful, and sure to please the whole family.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (or thighs)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 2 cups vegetable or canola oil (for frying)
  • 3 cups steamed white rice (sushi or jasmine rice)
  • 1 cup shredded green cabbage
  • 1/2 cup sliced cucumber (optional)
  • 2 green onions, thinly sliced
  • 1/2 cup mayonnaise (preferably Kewpie)
  • 2–3 tablespoons sriracha sauce (to taste)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • Toasted sesame seeds (optional, for topping)
  • Pickled ginger (optional, for topping)
  • Extra sriracha (optional, for drizzling)

Instructions

  1. Pat chicken breasts dry and slice horizontally to create thinner cutlets (about 1/2 inch thick). Season both sides with salt and pepper. Pound gently if needed for even thickness.
  2. Set up three breading stations: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken piece in flour, shake off excess, dip in egg, then press into panko to coat. For extra crunch, repeat egg and panko step for a double coat.
  4. Pour oil into a large skillet to cover the bottom by 1/2 inch. Heat over medium-high until shimmering (about 350°F).
  5. Fry breaded chicken cutlets in batches for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F).
  6. Transfer cooked katsu to a wire rack or paper-towel-lined plate to drain and stay crispy.
  7. In a small bowl, mix mayonnaise, sriracha, rice vinegar, and sugar until smooth. Adjust sriracha to taste.
  8. Fluff steamed rice and prepare veggies: shred cabbage, slice cucumber, and chop green onions.
  9. Assemble bowls: add rice, top with cabbage and cucumber, slice chicken katsu and arrange on top. Drizzle with sriracha mayo and garnish with green onions, sesame seeds, and pickled ginger if desired.
  10. Serve immediately while chicken is hot and crispy.

Notes

Double-coat the chicken in panko for extra crunch. Drain fried chicken on a wire rack to keep it crispy. Adjust sriracha in the mayo to your spice preference. For gluten-free, use rice flour and gluten-free panko. Chicken thighs can be used for juicier katsu. Leftovers reheat best in the oven or air fryer.

Nutrition

Keywords: chicken katsu, katsu bowl, sriracha mayo, Japanese chicken, crispy chicken, weeknight dinner, easy chicken recipe, rice bowl, comfort food

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