Description
Crispy Chicken Katsu Bowls are a delightful Japanese-inspired dish featuring tender, breaded chicken thighs fried to golden perfection, served over fluffy white rice with fresh vegetables, tangy homemade pickles, and drizzled with spicy mayo and tangy tonkatsu sauce. This comforting meal blends crisp textures and vibrant flavors for an irresistible bowl.
Ingredients
Scale
Pickled Vegetables
- 3 mini cucumbers, sliced 1/4 inch thick
- 1–2 carrots, sliced 1/8-1/4 inch
- 1 garlic clove, sliced in very thin slivers
- 1/2 cup water
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 2 tsp salt
Chicken Katsu
- 1 lb boneless, skinless chicken thighs
- Kosher salt, to taste
- 2 egg whites
- 1/2 cup cornstarch
- 1–2 tbsp water
- 1 1/2 cup panko bread crumbs
- 1/4–1/2 cup avocado oil (for frying)
For Serving
- White rice, cooked
- Thinly sliced scallions
- Thinly sliced cabbage
- Spicy mayo (store-bought or homemade)
- Tonkatsu sauce
Instructions
- Prep Ingredients & Make Pickles: Prepare all ingredients and chop the vegetables. In a small saucepan, combine water, rice wine vinegar, sugar, and salt. Heat over medium-high heat for 3-5 minutes, stirring occasionally until the sugar dissolves completely. Place the sliced cucumbers, carrots, and garlic in an airtight jar or container and pour the hot pickling liquid over them. Let the mixture sit at room temperature for a few minutes, then refrigerate for at least 30 minutes. The pickles will develop more flavor the longer they sit.
- Coat Crispy Chicken: Pat the chicken thighs dry with a paper towel and season both sides with kosher salt, garlic powder, and onion powder. Pound the chicken thighs to an even thickness for uniform cooking. In a shallow dish, place the panko breadcrumbs. In a small bowl, whisk together cornstarch, egg whites, and 1 tablespoon of water until the mixture resembles a thin glue-like consistency; add an additional teaspoon of water if too thick. Dip each chicken piece into the cornstarch-egg mixture, allowing excess to drip off, then coat thoroughly with panko breadcrumbs. Repeat for all pieces.
- Fry Crispy Chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Test if the oil is ready by dropping a breadcrumb into the oil; it should sizzle immediately. Add chicken pieces without overcrowding the pan, frying each side for 3-5 minutes until golden brown and cooked through. Drain on paper towels to remove excess oil. If oil overheats, remove from heat briefly before continuing. Alternatively, air fry the breaded chicken at 425°F for about 10 minutes, turning halfway, until crisp and fully cooked.
- Assemble Bowls: Prepare white rice and chop the scallions and cabbage thinly. In serving bowls, layer the rice, sliced cabbage, scallions, and pickled vegetables. Place sliced or whole chicken katsu pieces on top. Drizzle generously with tonkatsu sauce and spicy mayo. Serve immediately and enjoy your vibrant, crispy chicken katsu bowl.
Notes
- Pickles can be made ahead and stored in the fridge for up to one week, enhancing flavor with time.
- Adjust the thickness of the cornstarch and egg white batter to ensure proper coating of the chicken.
- Use avocado oil or another high smoke point oil for frying to achieve crispiness without burning.
- For a lighter version, use the air fryer method for cooking chicken katsu.
- Ensure chicken thighs are pounded evenly to promote quick and even cooking.
- Spicy mayo can be made by mixing mayonnaise with sriracha sauce to taste.
- Tonkatsu sauce is a sweet, tangy Japanese condiment available in most grocery stores or Asian markets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Chicken Katsu, Japanese Chicken, Crispy Chicken, Katsu Bowl, Fried Chicken Thighs, Tonkatsu Sauce, Pickled Vegetables, Spicy Mayo, Rice Bowl
