Description
Crispy chicken katsu served over saucy rice noodles with edamame and a drizzle of spicy mayo. A flavorful, Japanese-inspired bowl with crunchy texture and savory-sweet heat.
Ingredients
- 2/3 cup tamari or soy sauce
- 1/4 cup Japanese barbecue sauce
- 1 tablespoon honey
- 1 tablespoon chili crunch oil
- 2 teaspoons grated ginger
- 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
- 2 cups panko breadcrumbs
- 1/4 cup sesame seeds
- 1 bag frozen shelled edamame
- Rice noodles, cooked (vermicelli or stir fry rice noodles)
- Pickled ginger, for serving
- Green onions, for serving
- Nori sheets, for serving
- 1/3 cup kewpie mayo
- 1 to 2 tablespoons sriracha or hot sauce
- 1 to 2 tablespoons Japanese barbecue sauce (for spicy mayo)
Instructions
- In a medium bowl, combine soy sauce, Japanese barbecue sauce, honey, chili crunch oil, and grated ginger.
- Place the chicken in a bowl and pour 2–3 tablespoons of the sauce over it. Reserve the remaining sauce for later.
- In a shallow bowl, mix panko and 3 tablespoons sesame seeds. Dredge the chicken in the mixture, pressing firmly to adhere.
- Heat a few tablespoons of oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a cutting board.
- In the same skillet, add edamame and cook until thawed. Add cooked noodles and reserved sauce, tossing to coat. Remove from heat.
- In a small bowl, mix kewpie mayo, sriracha, and Japanese barbecue sauce to make spicy mayo.
- Slice the chicken into strips. Divide noodles into bowls, top with chicken, pickled ginger, green onions, and nori. Drizzle with spicy mayo and serve.
Notes
- Use gluten-free tamari and noodles for a gluten-free version.
- Adjust spice level by increasing or reducing sriracha.
- Chicken can be baked or air-fried instead of pan-fried for a lighter option.
- Store leftovers in the fridge for up to 3 days; keep components separate for best texture.
- Swap chicken with tofu for a vegetarian variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
