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Crispy Chicken Katsu Bowls Recipe Easy Homemade with Spicy Mayo and Pickled Slaw

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Crunchy golden chicken katsu paired with creamy, spicy mayo and tangy pickled slaw creates a comforting and flavorful bowl perfect for any occasion.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded thin for even cooking
  • 1 cup (120 g) all-purpose flour (or substitute almond flour for gluten-free)
  • 2 large eggs, beaten, room temperature
  • 1 1/2 cups (150 g) panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil for frying (canola or sunflower works well)
  • 1/2 cup (120 g) mayonnaise
  • 2 tbsp sriracha sauce
  • 1 tsp lime juice
  • Pinch of garlic powder (optional)
  • 2 cups (150 g) shredded cabbage (green or purple)
  • 1/2 cup (75 g) shredded carrots
  • 1/4 cup (60 ml) rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp toasted sesame seeds (optional)
  • 2 cups cooked sushi rice (or jasmine rice, warm)
  • 2 green onions, thinly sliced
  • Pickled ginger or sliced cucumbers for garnish (optional)

Instructions

  1. Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to about 1/2-inch (1.25 cm) thickness. Repeat with the second breast.
  2. Season both sides of the chicken breasts with salt and pepper. Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Optionally mix garlic powder and paprika into the flour.
  3. Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs. Press the panko gently so it sticks well.
  4. Pour about 1/2 inch (1.25 cm) of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F (175°C).
  5. Carefully place the chicken breasts in the hot oil. Fry for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F / 74°C). Avoid overcrowding the pan.
  6. Transfer the fried chicken to a cooling rack or paper towels to drain excess oil. Let it rest for 5 minutes before slicing into strips.
  7. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and garlic powder until smooth. Chill until ready to serve.
  8. Toss shredded cabbage and carrots in rice vinegar, sugar, and salt. Let it sit at room temperature for 10-15 minutes to pickle slightly. Sprinkle toasted sesame seeds on top just before serving.
  9. Spoon warm cooked rice into bowls. Top with sliced chicken katsu, a generous drizzle of spicy mayo, and a heap of pickled slaw. Garnish with green onions and optional pickled ginger or cucumber slices.

Notes

Keep oil temperature steady at 350°F for perfect crispiness. Let chicken rest after frying to keep crust crisp. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. Baking option: bake at 425°F for 20 minutes, flipping halfway.

Nutrition

Keywords: chicken katsu, crispy chicken, spicy mayo, pickled slaw, Japanese recipe, easy dinner, comfort food, homemade katsu

Find it online: https://evabakery.com/crispy-chicken-katsu-bowls-recipe-easy-homemade-with-spicy-mayo-and-pickled-slaw/