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Maria Canilssom

Crispy Chicken Katsu Bowls

These Crispy Chicken Katsu Bowls combine ultra-crunchy panko-coated chicken with tangy quick-pickled vegetables, fluffy rice, shredded cabbage, and drizzles of tonkatsu sauce and spicy mayo. A balanced, satisfying bowl inspired by Japanese katsu flavors, perfect for weeknights or meal prep.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Japanese-Inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • kosher salt, to season
  • 2 egg whites
  • 0.5 cup cornstarch
  • 1–2 tbsp water
  • 1.5 cups panko breadcrumbs
  • 3 mini cucumbers, thinly sliced
  • 1–2 carrots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 0.5 cup water (for pickles)
  • 0.5 cup rice wine vinegar
  • 0.25 cup sugar
  • 2 tsp salt
  • 0.25–0.5 cup mild oil (for frying)
  • cooked white rice
  • shredded cabbage
  • sliced scallions
  • spicy mayo (optional)
  • tonkatsu sauce

Equipment

  • saucepan
  • jar with lid
  • shallow bowls
  • skillet or air fryer
  • tongs
  • cutting board
  • knife

Method
 

  1. Heat water, rice wine vinegar, sugar, and salt in a saucepan until the sugar dissolves. Pour over sliced cucumbers, carrots, and garlic in a jar. Seal and refrigerate at least 30 minutes.
  2. Pat chicken thighs dry, season with salt, and pound thin for even cooking.
  3. Whisk cornstarch, egg whites, and water together in a shallow bowl until smooth and glue-like.
  4. Dip each chicken thigh into the batter, let excess drip off, then coat evenly in panko breadcrumbs.
  5. For pan-frying: Heat about 1/2 cup oil in a skillet over medium-high heat. Fry chicken 3–5 minutes per side until golden and crisp. Drain on paper towels.
  6. For air-frying: Preheat air fryer to 425°F. Spray basket lightly with oil. Cook chicken for about 10 minutes until crisp and cooked through.
  7. Assemble bowls with rice, shredded cabbage, scallions, pickled veggies, and sliced chicken katsu. Drizzle with tonkatsu sauce and spicy mayo.

Notes

Use the cornstarch and egg white batter for maximally crispy chicken. Do not overcrowd the pan when frying. Let breaded chicken rest briefly before cooking to help panko adhere. For meal prep, store components separately and assemble when serving.