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Crispy Chicken Katsu Bowls with Sriracha Mayo

Crispy panko-breaded chicken served over rice with a bright cucumber-edamame salad and spicy sriracha mayo.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha optional, for a little heat (in cucumber dressing)
  • 1 large English cucumber seeded and diced
  • 1 cup cooked edamame
  • 2 scallions light and dark green parts, thinly sliced
  • 2 teaspoons fresh ginger finely grated from a 1-inch piece
  • 1 avocado
  • 1/2 cup mayonnaise best quality such as Hellmann’s or Duke's
  • 2 tablespoons sriracha for sriracha mayo
  • 1 lb chicken tenders
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 3/4 teaspoon salt
  • vegetable oil for cooking
  • 4 cups cooked white rice jasmine or sushi rice
  • sesame seeds optional, for sprinkling

Instructions

  • Make the cucumber-edamame salad: In a medium bowl whisk together 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons sugar, 1 tablespoon sesame oil, and 1/2 teaspoon sriracha (if using) until the sugar dissolves.
  • Add the diced seeded cucumber, 1 cup cooked edamame, sliced scallions, and 2 teaspoons grated ginger to the dressing and toss to combine; let sit while you prepare the rest of the meal.
  • Make the sriracha mayo: In a small bowl stir together 1/2 cup mayonnaise and 2 tablespoons sriracha until smooth; taste and adjust if desired, then set aside.
  • Prep the chicken: If needed, flatten each chicken tender with your palm to about 1/4-inch thickness and trim any tendons. Season both sides with 3/4 teaspoon salt.
  • Set up a breading station: place 1/2 cup flour in one shallow bowl, the beaten eggs in a second, and 2 cups panko in a third. Dredge each seasoned tender in flour (shake off excess), dip in egg, then press into panko to coat fully; transfer to a plate.
  • Cook the chicken: Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. When hot, add the tenders in a single layer (work in batches if needed) and cook until golden and cooked through, 2–3 minutes per side.
  • Transfer cooked chicken to a paper towel–lined plate to drain briefly, then slice if desired.
  • Assemble bowls: Divide 4 cups cooked rice among 4 bowls. Dice the avocado and fold it into the cucumber-edamame salad. Place chicken on top of the rice with a generous spoonful of the salad alongside (to keep the breading crisp).
  • Finish and serve: Spoon some of the salad dressing over the rice as a sauce, drizzle with sriracha mayo, and sprinkle with sesame seeds if using. Serve immediately and pass extra salad and mayo at the table.

Equipment

  • Mixing Bowls
  • Measuring Spoons
  • Cutting board and knife
  • three shallow bowls or plates for breading
  • large nonstick skillet
  • Tongs or spatula
  • Paper Towels
  • Rice cooker or pot

Notes

  • Nutritional info assumes 1 tablespoon vegetable oil absorbed by the chicken while cooking.