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A close-up shot of the final plated Spicy Sesame Chicken Rice Bowl on a white marble cooktop, showcasing a vibrant dish of fluffy rice, crispy golden chicken, edamame, and fresh toppings, all ready to be enjoyed immediately.

Chicken Katsu Rice Bowls Recipe

Crispy, golden chicken katsu served over warm rice with fresh toppings and a drizzle of spicy mayo—this easy, flavorful Japanese-inspired bowl is perfect for a satisfying homemade meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 924 kcal

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.
    A close-up shot of a glass mixing bowl on a white marble cooktop, with tamari, toasted sesame oil, honey, grated ginger, chopped green onions, and sesame seeds being whisked together into a flavorful marinade for the Spicy Sesame Chicken Rice Bowl.
  • Coat each chicken piece in Panko breadcrumbs, pressing gently to adhere.
    A close-up shot of a glass mixing bowl on a white marble cooktop, where chicken pieces for the Spicy Sesame Chicken Rice Bowl are being coated in crispy panko breadcrumbs and a sprinkle of chili flakes, ensuring an even layer for a crunchy texture.
  • Heat oil in a pan over medium heat. Cook chicken for 3-4 minutes per side until crispy and golden brown.
    A close-up shot of a black skillet on a white marble cooktop, with marinated chicken pieces sizzling over medium heat, turning crispy and golden brown on both sides, filling the kitchen with a rich aroma.
  • Meanwhile, cook rice and prepare toppings like cucumber, avocado, and pickled ginger.
    A close-up shot of a stainless steel pot on a white marble cooktop, with freshly cooked rice and neatly arranged toppings—including sliced cucumber, creamy avocado, and tangy pickled ginger—prepped and ready for the Spicy Sesame Chicken Rice Bowl.
  • Mix spicy mayo ingredients in a small bowl. Adjust spice level with sriracha.
    A close-up shot of a small glass mixing bowl on a white marble cooktop, where spicy mayo is being whisked together from olive oil mayo, sriracha, soy sauce, and honey, creating a creamy, vibrant sauce for drizzling.
  • 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!
    A close-up shot of the final plated Spicy Sesame Chicken Rice Bowl on a white marble cooktop, showcasing a vibrant dish of fluffy rice, crispy golden chicken, edamame, and fresh toppings, all ready to be enjoyed immediately.