Name: Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 lb boneless, skinless chicken thighs; Kosher salt, to taste; Garlic powder, to taste; Onion powder, to taste; 2 egg whites; 1/2 cup cornstarch; 1–2 tablespoons water; 1 1/2 cups panko bread crumbs; 1/4–1/2 cup avocado oil (for frying); 3 mini cucumbers, sliced 1/4 inch thick; 1–2 carrots, sliced 1/8–1/4 inch thick; 1 garlic clove, thinly sliced; 1/2 cup water; 1/2 cup rice wine vinegar; 1/4 cup sugar; 2 teaspoons salt; White rice, cooked; Thinly sliced scallions; Thinly sliced cabbage; Spicy mayo (recipe or store-bought); Tonkatsu sauce; Avocado slices (optional)

Jump to Recipe· 4.2 from 24 reviews

If you’re craving something that hits all the right notes—crispy, tangy, fresh, and downright delicious—these Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe are your new best friend in the kitchen. This dish is an incredible combination of perfectly breaded and fried chicken thighs nestled on a bed of fluffy white rice, topped with vibrant pickles and crisp cabbage that add a refreshing crunch. The magic really happens when you drizzle on spicy mayo and savory tonkatsu sauce, creating a balance of flavors and textures that will leave you wanting more. Believe me, once you try this, it’s going to be your go-to weeknight winner!

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface, with a pile of shredded light green cabbage in the bottom left part of the board, thinly sliced green scallions with white ends arranged nearby, and thick, pale yellow-green slices of avocado on the upper left side. To the upper right of the board, there are three pieces of golden, crispy fried food stacked on a metal tray. Surrounding the board, there's a white bowl filled with white rice at the bottom left, a small white bowl with a light pink creamy sauce in the top left corner, a small white cup with dark soy sauce on the right side, and a glass container of round carrot and cucumber slices at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

One of the best things about the Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe is how straightforward the ingredients are. Each one plays a crucial role, from the juicy chicken thighs that bring heartiness, to the panko that delivers that unbeatable crunch, and the quick pickled cucumbers and carrots which brighten every bite.

Chicken thighs: Use boneless, skinless for juicy, tender meat that crisps beautifully.
Kosher salt: Essential for seasoning — enhances the natural flavors.
Egg whites: Creates a light coating to help the panko stick perfectly.
Cornstarch: Adds extra crispiness when combined with egg whites.
Water: Used to thin the cornstarch mixture to just the right consistency.
Panko bread crumbs: The secret weapon for that signature crispy texture.
White rice: A simple, fluffy base that soaks up all the delicious sauces.
Thin sliced scallions: Offers a mild onion flavor and fresh green color.
Thin sliced cabbage: Adds crunch and freshness.
Spicy mayo & tonkatsu sauce: The perfect duo for creamy heat and sweet-savory depth.
Mini cucumbers, carrots & garlic: For the quick pickles that give an irresistible tang.
Rice wine vinegar, sugar, salt: Create the perfect pickling liquid.
Avocado oil: A neutral oil with a high smoke point, perfect for frying the chicken crisp.

How to Make Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe

Step 1: Prep Ingredients & Make Pickles

Start by preparing all your ingredients so everything comes together smoothly. Chop the cucumbers, carrots, and garlic just right for the quick pickles, and get your chicken and breading station ready. The pickles need a little time, so combine water, rice wine vinegar, sugar, and salt in a small saucepan, heating gently until the sugar dissolves. Pour this warm pickling liquid over the veggies in a jar and refrigerate — these little pickles bring a beautiful tang that livens up the entire bowl.

Step 2: Coat Crispy Chicken

Pat those chicken thighs dry to get for the crispiest crust possible. Season generously with kosher salt and a pinch of garlic and onion powder for extra flavor. Give the chicken a gentle pound to thin it evenly; it cooks faster and crisps up better. Next, mix cornstarch, egg whites, and water until smooth—thin enough to coat but thick enough to cling. Dip each piece in this mixture, letting the excess drip off, then dredge in the panko breadcrumbs until every inch is coated in crunchy goodness.

Step 3: Fry Crispy Chicken

Heat about half a cup of avocado oil in a large skillet over medium-high heat. Drop a breadcrumb in to test the oil — if it bubbles immediately, it’s ready. Add the chicken pieces carefully, and don’t crowd the pan! Fry for about 3-5 minutes on each side until the breading turns a beautiful golden brown. Drain the cooked chicken on paper towels, and if your oil heats too aggressively, rest the pan for a moment before continuing.

Step 4: Air Frying Option

If you prefer a lighter method, preheat your air fryer to 425°. Lightly spray the basket to prevent sticking, and air fry the coated chicken for about 10 minutes or until perfectly crispy and cooked through. This method still delivers that satisfying crunch without the extra oil.

Step 5: Assemble the Bowls

While your chicken finishes cooking, prepare the rice and slice up green onions, avocado, and thinly sliced cabbage. Layer the rice in your bowl, top with crispy chicken, cabbage, pickles, and a sprinkle of scallions. Don’t hold back on drizzling spicy mayo and tonkotsu sauce—these add the vibrant creaminess and savory umami that pull all the flavors together in delightful harmony.

How to Serve Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe

A clear round container filled with three main layers visible from the top view: the top layer has bright green cucumber slices with a shiny, slightly wet texture, the middle layer shows bright orange carrot slices with a smooth surface, and within and between these, thin translucent white onion slices are scattered. The vegetables are immersed in a clear light pinkish liquid that slightly covers the edges of the slices. The container is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate your presentation and flavor, add a handful of thinly sliced scallions and maybe a sprinkle of toasted sesame seeds for a subtle nutty crunch. A few extra pickled veggies on the side offer an added tang that complements the rich fried chicken beautifully.

Side Dishes

This dish stands well on its own, but if you want to round out your meal, consider a simple miso soup or steamed edamame. Both are light options that won’t compete but rather enhance the boldness of your katsu bowls.

Creative Ways to Present

For a fun twist, try serving the chicken katsu in lettuce cups along with the toppings for a lighter, hand-held experience. Or, layer everything in a mason jar for a portable lunch that keeps the crispy chicken separate until ready to enjoy. Either way, this Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe shines with its vibrant layers and textures.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and rice separately in airtight containers in the refrigerator. Keeping the components apart preserves the chicken’s crunch and the rice’s texture for the next meal.

Freezing

You can freeze the cooked chicken pieces wrapped tightly in foil or placed in a freezer-safe bag. They’ll keep well for up to a month. Just skip freezing the rice and veggies, as they don’t freeze as well.

Reheating

To revive the crispiness, reheat chicken in an oven or air fryer at 375°F for 5-7 minutes. Avoid microwaving to prevent sogginess. Warm the rice separately in the microwave or on the stove.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work fine but tend to be leaner, so be careful not to overcook. Pound them to an even thickness for the best results and adjust frying time slightly.

Is there a vegetarian option for this recipe?

Yes! You can substitute chicken with firm tofu, bread it the same way, and pan-fry or air-fry until crispy. It’s a delicious alternative that keeps the spirit of the dish alive.

How spicy is the spicy mayo?

The spicy mayo has a mild to medium kick, depending on how much sriracha or chili sauce you add. You can easily tailor it to your heat preference or leave it out if you want something milder.

Can I prepare the pickles ahead of time?

Definitely! In fact, the pickles taste even better after sitting overnight in the fridge. They can be made up to a week ahead for convenience and intensified flavor.

What is tonkotsu sauce?

Tonkatsu sauce is a sweet and tangy Japanese condiment made from fruits, veggies, and soy sauce. It perfectly complements fried dishes like this chicken katsu with its rich umami flavor.

Final Thoughts

This Crispy Chicken Katsu Bowls with Pickles and Thin Sliced Cabbage Recipe is truly one of those meals that feels special but comes together with ease. It’s the perfect blend of crispy, tangy, fresh, and satisfying in every bowl. I can’t wait for you to try it and see why it’s a favorite in my kitchen for busy weeknights and relaxed dinners alike. Once you taste how all the flavors meld, you’ll be hooked too!