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Crispy Chicken Katsu Bowl
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Crispy Chicken Katsu Bowl

40 minServes 4Nutri-Score C€€
from @halfbakedharvest6 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (thinly sliced or pounded thin)Meat600 g
  • tamari (for the marinade)Pantry60 ml
  • green onions (thinly sliced)Produce3 pieces
  • sesame oilPantry15 ml
  • panko bread crumbsBakery120 g
  • frying oil (for pan frying)Pantry120 ml
  • soy saucePantry30 ml
  • edamame (shelled, toasted)Produce200 g
  • mayonnaisePantry80 g
  • sriracha (for the spicy mayo)Pantry20 ml
  • rice (cooked)Grains300 g
  • avocado (sliced)Produce1 piece
  • cucumber (thinly sliced for the cucumber salad)Produce1 piece
  • rice vinegar (for the cucumber salad)Pantry15 ml

per serving

Nutrition

813kcal

Carbs
75 g
Proteins
44 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Saucepan
  • Tongs

step by step

Method

  1. Marinate the chicken

    • Combine the tamari, green onions and sesame oil in a bowl.
    • Add the chicken and toss to coat, then let it marinate.
    Step 1

  2. Bread the chicken

    • Coat each piece of chicken generously with the panko bread crumbs, pressing so they stick.
    Step 2

  3. Pan fry until crispy

    • Heat the frying oil in a skillet over medium heat.
    • Fry the breaded chicken until golden and crispy on both sides, then drain.
    Step 3

  4. Toast the edamame

    • Toss the edamame with the soy sauce in a hot pan until lightly toasted.
    Step 4

  5. Make the spicy mayo

    • Stir the mayonnaise and sriracha together until smooth.
    Step 5

  6. Make the cucumber salad

    • Toss the sliced cucumber with the rice vinegar.
    Step 6

  7. Assemble the bowls

    • Spoon the cooked rice into bowls.
    • Top with the sliced chicken, avocado, cucumber salad and toasted edamame.
    • Drizzle with the spicy mayo and serve.
    Step 7
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