Sesame Crusted Chicken Katsu Bowls Recipe

Get ready for a dinner that always gets rave reviews: Sesame Crusted Chicken Katsu Bowls! This recipe gives you golden, ultra-crispy chicken with a punchy, savory sauce—all on a bed of fluffy rice with crunchy veggies and a creamy drizzle of spicy mayo. The best part? It strikes that magic balance between comfort food and crave-worthy freshness, and it comes together effortlessly on a weeknight.

Ingredients You’ll Need

The magic of these Sesame Crusted Chicken Katsu Bowls definitely lies in the details: every ingredient adds something special, from that addictive crunch to the zesty, creamy sauces. Here’s a quick tour of what makes each component shine and tips for getting the best results.

• Tamari or Soy Sauce: The backbone of your marinade and sauce, adding deep, savory flavor. Use tamari if you’re looking for a gluten-free option.
• Toasted Sesame Oil: A splash adds signature nuttiness and complexity—don’t skip it!
• Honey: This touch of sweetness balances all the salty, tangy flavors and helps caramelize the chicken’s crust.
• Fresh Grated Ginger: Invigorates the sauce and chicken with its spicy warmth (bottled isn’t quite the same, but will work in a pinch).
• Green Onions: For brightness, crunch, and a tiny pop of color in every bite.
• Sesame Seeds: Get sprinkled everywhere: in the sauce, on the chicken, and even on top!
• Chicken Cutlets or Breasts: Boneless, skinless, and sliced thin so they cook up perfectly juicy inside and crispy outside.
• Panko Bread Crumbs: The secret to that extra-bubbly, ultra-light crunch—far crispier than regular bread crumbs.
• Chili Flakes: For a dash of heat (optional if you’re spice-shy).
• Frozen Shelled Edamame: Adds a tender, protein-rich veggie right into the skillet (no shelling required!).
• Steamed Rice: The perfect fluffy base for all those toppings and sauces.
• Cucumber, Avocado, Pickled Ginger, Nori Sheets: These are your fresh, juicy, and tangy toppings—feel free to mix and match!
• Olive Oil Mayo: For the spicy mayo, it’s velvety and rich (regular or Japanese-style works too).
• Sriracha: Brings the heat for that crazy-addictive drizzle over the bowl.

Variations

The real fun of Sesame Crusted Chicken Katsu Bowls is how endlessly customizable they are—perfect for kids, picky friends, or adventurous palates! Don’t be afraid to swap out ingredients or add your own twist; this bowl is all about making it your own.

• Swap the Protein: Try this recipe with sliced pork cutlets, baked tofu, or even shrimp for a different flavor and texture profile.
• Make It Gluten-Free: Use tamari instead of soy sauce and grab gluten-free Panko (or crushed rice crackers!) for the crust.
• Veggie Power: Bulk up the bowls with steamed broccoli, shredded carrots, radishes, or lightly sauteed greens for extra nutrition and crunch.
• Mild or Spicy: Adjust the sriracha in the spicy mayo, or sprinkle extra chili flakes on top if you’re heat-obsessed (or skip them for a crowd-pleaser version).

How to Make Sesame Crusted Chicken Katsu Bowls

Step 1: Whip Up the Savory Sesame Marinade

In a medium bowl, stir together the tamari or soy sauce, toasted sesame oil, honey, grated ginger, chopped green onions, and a teaspoon of sesame seeds (plus a pinch of chili flakes if you’re feeling bold). This sauce does triple duty as both a marinade, a stir fry sauce, and a drizzle on the finished bowls—so don’t scrimp on the aromatics!

Step 2: Marinate and Dredge the Chicken

Place your chicken cutlets in a bowl and pour over about 3–4 tablespoons of the sauce, then let it marinate for a quick 10 minutes. Meanwhile, stir together the Panko bread crumbs and a generous shower of sesame seeds in a shallow dish. Coat both sides of the chicken with the crumb mixture, pressing firmly so the crust sticks (I like using my palm to really pound those crumbs in—it’s oddly satisfying!).

Step 3: Pan-Fry to Golden Perfection

Heat a few tablespoons of oil in a large skillet over medium-high heat. Add your breaded chicken and cook for 3–4 minutes on each side, until crispy and gorgeously browned. Transfer to a cutting board and let it rest while you prep the veggies—this helps the juices stay locked in.

Step 4: Quick-Sauté the Edamame

Toss frozen shelled edamame into your still-hot skillet. Stir until thawed and tender, then splash with a little tamari or soy sauce and cook for an extra minute so all that umami flavor gets soaked right in. This transforms basic edamame into a flavorful, protein-packed sidekick for your bowl.

Step 5: Stir Up the Spicy Mayo

In a small bowl, combine olive oil mayo, sriracha, a drizzle of honey, and a dash of tamari or soy sauce. Taste as you go—the amount of sriracha is totally up to you. This creamy, spicy sauce ties the bowl together and takes everything next-level!

Step 6: Assemble and Enjoy

Slice the crispy chicken cutlets into thin strips. Pile hot rice into bowls, then top with crunchy cucumber, creamy avocado, pickled ginger, green onions, nori sheets, and your golden chicken. Spoon over your spicy mayo and the reserved sesame soy sauce for that final hit of flavor—then dig in to the best Sesame Crusted Chicken Katsu Bowls ever!

How to Serve Sesame Crusted Chicken Katsu Bowls

Garnishes

The finishing touches make all the difference! Sprinkle extra sesame seeds, sliced green onions, and thin nori strips over your Sesame Crusted Chicken Katsu Bowls. For an extra pop of color (and a little zing), add a tangle of pickled ginger—your taste buds (and Instagram feed) will thank you.

Side Dishes

These bowls are wonderfully satisfying on their own, but if you’re feeding a crowd or want to make it a feast, serve with miso soup, a simple seaweed salad, or lightly pickled vegetables. Even a refreshing cucumber salad alongside can brighten things up further.

Creative Ways to Present

Try arranging the chicken slices in a fan atop the rice, or create a “rainbow” effect by layering each veggie topping side by side. If you’re feeling playful or making this for kids, use a small cookie cutter to shape nori or avocado into stars or hearts—Sesame Crusted Chicken Katsu Bowls are always more exciting with a personal touch!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the chicken, sauce, and toppings in separate airtight containers in the fridge. This keeps everything as fresh and crisp as possible for up to 3 days.

Freezing

For meal prep or future cravings, freeze the cooked (and cooled) chicken cutlets in a single layer, then transfer to a bag or container. They keep beautifully for up to a month! Avoid freezing rice or toppings for the best texture—just make those fresh when you’re ready to eat.

Reheating

To revive your chicken’s signature crunch, reheat it in a 375°F oven or air fryer for about 6–8 minutes, until hot and crisp. Skip the microwave if you can—the crust can go soggy that way. Reheat edamame and rice separately, then assemble your bowls as usual.

FAQs

Final Thoughts

Honestly, once you serve these Sesame Crusted Chicken Katsu Bowls, don’t be surprised if you’re asked to make them again and again! Whether it’s a fun family dinner, a cozy night in, or a make-ahead meal prep, this recipe hits all the right notes—crisp, vibrant, and endlessly customizable. Give it a try and let these bowls become a go-to favorite in your own kitchen!

Print