Crispy Chicken Katsu Bowls

These Crispy Chicken Katsu Bowls are a satisfying and flavorful dinner option: tender, panko-crusted chicken paired with tangy pickles, shredded cabbage, fluffy rice, and a combination of savory tonkatsu sauce and spicy mayo. Inspired by traditional Japanese katsu don flavors, this version is built for easy weeknight prep and meal prep — while still giving you the crunch and richness you crave.

---

Why You’ll Love This Recipe

• Extra-crispy chicken thanks to a special cornstarch-egg white batter
• Balanced bowl with tangy pickles, crunchy cabbage, and rice
• Great for meal prep — you can make the chicken, pickles, and bowls in advance
• Option to pan-fry or air-fry for flexibility

---

Ingredients

For the Chicken Katsu:

• 1 lb boneless, skinless chicken thighs
• Kosher salt
• 2 egg whites
• ½ cup cornstarch
• 1–2 tablespoons water
• 1 ½ cups panko breadcrumbs

For the Quick Pickles:

• 3 mini cucumbers, thinly sliced
• 1–2 carrots, sliced thin
• 1 garlic clove, thinly sliced
• ½ cup water
• ½ cup rice wine vinegar
• ¼ cup sugar
• 2 teaspoons salt
• ¼–½ cup mild oil (like avocado oil)

For the Bowls:

• White rice, cooked
• Thinly sliced cabbage
• Sliced scallions
• Spicy mayo (optional)
• Tonkatsu sauce

---

Instructions

1. Make the Pickles:
   In a saucepan, heat water, rice wine vinegar, sugar, and salt over medium-high heat until the sugar dissolves. Pour the liquid into a jar over the sliced cucumbers, carrots, and garlic. Seal and refrigerate for at least 30 minutes — they improve with time.
2. Prepare the Chicken:
   Pat the chicken thighs dry and season with salt. Pound them thin and evenly for consistent cooking.
3. Make the Batter:
   In a shallow bowl, whisk together cornstarch, egg whites, and water until smooth (the consistency should resemble glue).
4. Bread the Chicken:
   Dip each chicken piece into the batter, letting excess drip off, then coat thoroughly in panko breadcrumbs.
5. Cook the Chicken:
   • Pan-fry method: Heat about ½ cup oil in a large skillet over medium-high heat. When the oil sizzles, fry the chicken 3–5 minutes per side until golden and crisp. Drain on paper towels.
   • Air-fry method: Preheat the air fryer to 425°F. Lightly spray the basket with oil, place chicken inside in a single layer, and cook for about 10 minutes or until crispy and cooked through.
6. Assemble the Bowls:
   Divide cooked rice into bowls. Top with shredded cabbage, sliced scallions, pickled veggies, and sliced chicken katsu. Drizzle with tonkatsu sauce and spicy mayo as desired.

---

Expert Tips

• Use egg whites + cornstarch for a super-crispy crust that holds up well — a trick from the original recipe.
• Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
• Let the breaded chicken rest a minute after coating to help the panko adhere better.
• Use high-quality panko for the crispest coating.

---

Variations

• Katsu Curry Bowl: Instead of cabbage and pickles, add curry sauce for a hearty katsu curry rice bowl.
• Vegetarian Version: Substitute chicken with tofu or seitan, bread and cook the same way.
• Sauce Swap: Try a simple Japanese mayo + sriracha instead of (or with) the tonkatsu sauce.

---

Storage & Reheating

• Store leftover chicken in an airtight container in the fridge for up to 3 days.
• To reheat: use a 350°F oven just long enough to warm and crisp up the breading again.
• Keep pickles in a separate container; they last longer and retain crispness.

---

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes — just pound the breast so it’s even, and be careful not to overcook since breasts dry out faster.

Is it okay to skip the pickles?
Absolutely — but the pickles add a tangy contrast that balances the richness of the fried chicken. You could substitute with coleslaw or quick pickled onion.

Can I make the chicken ahead for meal prep?
Yes, cook the chicken, cool it, and store in the fridge. Reheat in the oven before assembling bowls so it stays crispy.