There’s something incredibly comforting about a bowl of crispy, golden chicken katsu layered over fluffy rice, drizzled with spicy mayo, and topped with fresh, crunchy vegetables. The contrast of textures—the crunch of panko-coated chicken, the tenderness of perfectly cooked rice, and the cool freshness of cucumber and avocado—makes every bite an absolute delight.
Lately, Chicken Katsu Rice Bowls have been trending as a go-to meal for busy weeknights, meal prepping, and even post-workout refueling. Why? It’s a restaurant-quality dish that’s surprisingly easy to make at home, packed with protein, and endlessly customizable. Plus, the homemade spicy mayo takes things to another level with just the right amount of heat.
Want to round out your meal? Pair it with this Chicken Avocado Salad for a refreshing side, and end on a sweet note with Cream Cheese Frosted Pumpkin Bars—the perfect creamy, spiced treat to balance out the savory flavors.
The secret to the best katsu? Panko breadcrumbs for that signature crispiness and a quick marinade to infuse deep umami flavor. This recipe delivers a satisfying crunch without deep frying—making it a healthier alternative to traditional katsu while keeping all the indulgence.
Why I Love This Recipe (And You Will Too!)
- Crispy, Golden Perfection – The panko coating creates an unbeatable crunch, while the quick marinade ensures juicy, flavorful chicken.
- Customizable and Fun – Whether you love extra heat, fresh toppings, or a different type of rice, you can easily make it your own.
- Easy and Meal-Prep Friendly – Make a batch ahead of time, and you’ve got a delicious lunch or dinner ready in minutes.
- Healthier Than Takeout – Baked instead of deep-fried, this version cuts down on oil without sacrificing that satisfying crisp.
- Balanced and Satisfying – A mix of protein, healthy fats, and carbs keeps you full and energized.
Chicken Katsu Rice Bowls Recipe
Equipment
- Shallow bowls (for breading)
- Large skillet or frying pan
- Tongs
- Knife & cutting board
- Small mixing bowl (for spicy mayo)
- Rice cooker or pot (for cooking rice)
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
- chili flakes
- 1 bag frozen shelled edamame
- 3-4 cups rice cooked
- cucumber avocado, pickled ginger, and nori sheets – for serving
Spicy Mayo:
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Instructions
- In a bowl, mix tamari/soy sauce, sesame oil, honey, ginger, green onions, and sesame seeds. Marinate chicken for 10 minutes.
- Coat each chicken piece in Panko breadcrumbs, pressing gently to adhere.
- Heat oil in a pan over medium heat. Cook chicken for 3-4 minutes per side until crispy and golden brown.
- Meanwhile, cook rice and prepare toppings like cucumber, avocado, and pickled ginger.
- Mix spicy mayo ingredients in a small bowl. Adjust spice level with sriracha.
- Slice cooked chicken and assemble bowls with rice, chicken, edamame, and toppings.
- Drizzle spicy mayo on top and garnish with sesame seeds and chili flakes.
- Serve immediately and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 594kcal |
| Carbohydrates | 47g |
| Protein | 24g |
| Fat | 34g |
| Sugar | 15g |
| Sodium | 1455mg |
Secrets To Making The Best Chicken Katsu at Home!
- Double-Coat for Extra Crunch – If you want an ultra-crispy katsu, dip the chicken in the marinade, then flour, then back in the marinade before coating with Panko. This creates a thicker, crunchier crust.
- Let the Breaded Chicken Rest – After coating, let the chicken sit for 5-10 minutes before cooking. This helps the Panko adhere better, preventing it from falling off in the pan.
- Use a Wire Rack, Not a Plate – Instead of placing cooked chicken directly on a plate, set it on a wire rack. This keeps the bottom crispy instead of getting soggy from steam.
- Slice with a Serrated Knife – A regular knife can sometimes crush the crispy coating. Using a serrated knife helps you cut clean slices without losing that crunchy texture.
- Spicy Mayo Trick – For the best consistency, mix the mayo and sriracha first, then add soy sauce and honey. This prevents the sauce from thinning out too much.
- Don’t Skip the Pickled Ginger – It might seem optional, but pickled ginger cuts through the richness of the katsu and balances the dish beautifully.
- Leftover Magic – Turn extra chicken katsu into a sandwich, wrap it in a tortilla, or chop it up for a quick katsu-style fried rice. It’s even great cold for next-day lunches!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
