Crispy Chicken Katsu Bowls

Original Recipe by: Half Baked Harvest

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Servings: 4

Calories Per Serving: 924 kcal

Ingredients

• 1/3 cup low-sodium soy sauce

• 1/2 tbsp toasted sesame oil

• 1/2 tbsp honey

• 1 tsp grated ginger

• 1 tbsp chopped green onions

• 1 tsp, plus 1 tbsp sesame seeds

• Chili flakes, to taste

• 2 boneless chicken breasts, sliced in half horizontally

• 1 cup Panko

• 1 bag frozen shelled edamame (one layer in a pan)

• 3-4 cups rice, cooked, whatever type

• Cucumber, sliced thinly and soaking in rice vinegar, sugar, and salt for at least 10 min

• Avocado, short slices

• (Spicy mayo) ⅓ cup mayo

• (Spicy mayo) 1 tbsp sriracha

• (Spicy mayo) 2 tsps low-sodium soy sauce

• (Spicy mayo) 1 tsp honey

Directions

1. In a medium bowl, combine ⅔ cup soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.

2. Place the chicken in a bowl and pour over 3-4 tbsps of the sauce, save the rest for serving. Let the chicken sit at least 10 minutes.

3. While the chicken is in the sauce, prepare the spicy mayo and the pickled cucumbers.

4. Place the Panko and 1 tbsp sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.

5. Heat a few tbsps of oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, and cooked through. Transfer to a cutting board.

6. Add the edamame to the skillet, cook a few minutes until your desired crispiness. You might need to scoop out leftover Panko.

7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, and green onions. Spoon over the spicy mayo.

Drea's Hot Tips

1. Panko burns ridiculously easy. Cook the Panko-covered chicken over no higher than medium heat, and check it often. Following the instructions to slice the chicken thinner means it cooks faster, and is less likely to burn as well.

2. Instead of white rice, I found this frozen rice medley box at Trader Joe's that's pretty great. It's a brown rice, red rice, and black barley blend. Next I'm trying wild rice!

3. For the pickled cucumbers, slice very thinly, or make ribbons with a peeler. If you're using one medium cucumber, put it in 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon of salt. You can add a little sesame oil, red pepper flakes, sesame seeds, or green onions if you'd like to make it more flavorful. 1 - 2 hours in the fridge is best, if you have time.