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Crispy Baked Chicken Katsu Bowls are all about crunch and bold flavors. These use fresh ingredients, and the perfect balance of textures! Golden brown, crunchy chicken, quickly pan seared and than baked in the oven is served over fluffy rice white rice with a tangy quick-pickled cucumber salad, and a drizzle of spicy mayo. The quick-pickled cucumbers add a refreshing crunch that cuts through the richness of the crispy chicken and brings the whole bowl together. Every bite is a delicious mix of crispy, creamy, tangy, and savory flavors. It’s a restaurant-worthy dinner that’s surprisingly easy to make at home and guaranteed to become a family favorite, plus you get to decide what goes in it!
Fresh Ingredients Create Bold Flavor You Crave
These oven baked Chicken Katsu bowls are quickly marinated in a delicious soy sauce based mixture. The marinating time can be as little as 10 minutes or as long as 8 hours! It’s up to you and either way, no matter how much time you can offer, they soak up all the deliciousness.
Most Chicken Katsu Bowls are fried, I found that relying on frying it became messy, oil laden and burned the sesame easily. I decided to bake my version after a quick pan fry, this makes the chicken crispy, cooked perfectly all while not burning the panko/sesame coating.
Ingredients That Shine
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Cucumber, Carrots, Edamame. I tested this recipe without, and it just wasn’t quite as exciting and it felt more heavy. I really enjoyed the brightness the pickled salad added. The rice vinegar, salt and sugar make it just fresh, crispy and addictive.
- Chicken Breasts or thighs. Both work great! But thighs are always more forgiving as far as being overcooked. I tried both versions and still enjoyed the breasts best, the quick marinade helps make them more juicy.
Easy Steps To Make Chicken Katsu Bowls
Ready to bake these up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Mix up the marinade and tenderize the chicken (optional! I just like my chicken tenderized for this one and it cooks quicker). Preheat the oven to 375º.
- After a quick marinade, coat the chicken and add to a hot skillet and give it a quick sear. Pop it in the oven in the oven safe skillet. Bake for about 12-18 minutes or until chicken is 165º internally.
3. Make the rice, pickled salad, mayo and toppings while the chicken bakes.
4. Assemble the Chicken Katsu Bowls and drizzle with sauces. Enjoy!
A Few Important Notes
- If you are tenderizing the chicken breasts, use thin, evenly pounded cutlets. Aim for approximately ½-inch thickness so the chicken cooks evenly and stays juicy.
- Don’t over-pickle the cucumber salad. I recommend 15–30 minutes for a bright, tangy salad that still has plenty of crunch. It will still be good for leftovers, but if eating it fresh I enjoy the crunch when it’s quickly pickled.
Other Dinners TO Try
Crispy Baked Chicken Katsu Bowls
Equipment
- oven safe skillet
Ingredients
- 1 lb chicken breasts, tenderized with a mallet
Marinade
- ⅓ cup soy sauce, low sodium
- ½ tablespoon sesame oil
- 1½ tablespoon brown sugar, or honey
- 1 inch ginger, minced
- 4 cloves garlic, minced, i like a lot of garlic!
Crispy Katsu Chicken Coating
- 4 Tablespoons white sesame seed
- 1 cup panko
- 2 teaspoons garlic powder
Pickled Cucumber Salad
- 1 cup thawed shelled edamame
- 1 cup cucumbers diced
- ½ cup carrots, shredded
- 3 Tablespoon rice vinegar
- 1 Tablespoon white sugar
- 1 teaspoon salt
Spicy Mayo
- ¼ cup mayo
- 2-4 Tablespoons sriracha sauce
Toppings
- 3-4 cups cooked rice
- 1 avocado, sliced
- ½ bunch fresh cilantro, chopped
- 1 bunch green onions, chopped
Instructions
- Quickly marinate the chicken. Tenderize your chicken with a mallet in a bag (optional). In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, keep 1/4 cup of this sauce to the side for serving! Add the rest of it to a bowl, add the chicken and toss to coat. Cover and refrigerate for at least 10 minutes, or up to 6 hours.
- Meanwhile, prepare the pickled cucumber salad. In a medium bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves. Add the diced cucumber, shredded carrots, and thawed edamame. Toss well and refrigerate while preparing the chicken.
- Mix the crispy chicken coating together and prep the chicken. Preheat the oven to 375ºF. In a shallow bowl, combine the panko breadcrumbs, sesame seeds, and garlic powder. Remove the chicken from the marinade, allowing the excess liquid to drip off. Press each cutlet firmly into the panko mixture, coating both sides evenly. Gently press the breadcrumbs into the chicken to help them adhere.
- Sear the chicken in an oven safe skillet. Heat 2–3 tablespoons of neutral cooking oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add the breaded chicken cutlets in a single layer. Sear for approximately 3 minutes per side, just until the coating turns lightly golden and crispy. Avoid cooking over high heat, as the sesame seeds and panko can burn quickly.
- Bake the chicken. Transfer the oven-safe skillet directly to the preheated oven. Bake for approximately 12-18 minutes, depending on the thickness of the chicken, or until the internal temperature reaches 165ºF. This method allows the chicken to finish cooking without over browning the crispy coating. Transfer the chicken to a cutting board and let it rest for 3–5 minutes before slicing.
- Make the spicy mayo. In a small bowl, whisk together the mayonnaise and sriracha until smooth and creamy. Adjust the sriracha to your preferred spice level. Refrigerate until ready to serve.
- Assemble the chicken katsu bowls. Divide the warm cooked rice among four serving bowls. Top with sliced crispy chicken katsu, a generous scoop of pickled cucumber salad, and fresh avocado slices. Drizzle with spicy mayo and that soy sauce mixture you reserved and garnish with additional green onions or sesame seeds, if desired. Serve immediately while the chicken is warm and crispy.
Notes
- Don’t skip draining the marinade. Too much moisture on the chicken can prevent the panko batter from adhering and becoming crispy.
- Keep the skillet at medium heat. The brown sugar from the marinade and sesame seeds in the coating can burn quickly. You only want to develop a light golden crust before finishing the chicken in the oven.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
