Description
Crispy Chicken Katsu Bowls featuring tender boneless chicken thighs breaded and fried to golden perfection, served over fluffy white rice with pickled cucumbers and carrots, thinly sliced cabbage, scallions, and drizzled with spicy mayo and tonkatsu sauce. A perfect balance of crunchy textures and bold flavors for a satisfying weeknight dinner.
Ingredients
For the Chicken Katsu
- 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)
For the Quick Pickles
- 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
For Serving
- White rice, cooked
- Thinly sliced scallions
- Thinly sliced cabbage
- Spicy mayo (recipe or store-bought)
- Tonkatsu sauce
- Avocado slices (optional)
Instructions
- Prep Ingredients & Make Pickles: Prepare all ingredients by slicing cucumbers, carrots, garlic, scallions, cabbage, and avocado if using. In a small saucepan, combine 1/2 cup water, 1/2 cup rice wine vinegar, 1/4 cup sugar, and 2 teaspoons salt. Heat over medium-high heat for 3-5 minutes, stirring occasionally until sugar is fully dissolved. Place sliced cucumbers, carrots, and garlic into an airtight jar, then pour the hot pickling liquid over them. Let sit at least 30 minutes in the refrigerator; flavors improve the longer they marinate.
- Coat Crispy Chicken: Pat the chicken thighs dry with paper towels and season both sides with kosher salt, garlic powder, and onion powder. Pound the chicken thighs to an even thickness for uniform cooking. In a shallow dish, place the panko bread crumbs. In a separate bowl, whisk together cornstarch, egg whites, and 1 tablespoon water until smooth and a bit runny, adding more water if necessary for easy coating. Dip each chicken thigh into the cornstarch mixture, then dredge thoroughly in panko crumbs, pressing to adhere well. Repeat for all pieces.
- Fry Crispy Chicken: Heat 1/4 to 1/2 cup avocado oil in a large cast iron or heavy skillet over medium-high heat. Test oil readiness by dropping a pinch of panko; it should sizzle on contact. Fry chicken pieces in batches to avoid overcrowding, cooking each side 3–5 minutes until golden brown and cooked through. Remove and drain on paper towels. Adjust heat as needed to maintain oil temperature without burning.
- Alternative Air Fryer Method: Preheat air fryer to 425°F (220°C). Lightly grease the basket with non-stick spray. Arrange chicken pieces in a single layer without overcrowding, cook for approximately 10 minutes or until golden and cooked through, flipping halfway through the cooking time.
- Assemble Bowls: Prepare white rice according to package instructions. In serving bowls, layer cooked rice, thinly sliced cabbage, scallions, pickled vegetables, and avocado slices if desired. Slice the crispy chicken katsu and place on top. Drizzle generously with tonkatsu sauce and spicy mayo. Serve immediately and enjoy the combination of crispy, tangy, and creamy flavors.
Notes
- For best results, let pickles marinate at least 30 minutes but they taste better after several hours or overnight.
- You can use chicken breasts instead of thighs if preferred; adjust pounding thickness accordingly.
- Adjust the water in the cornstarch and egg white mixture to ensure it’s thin enough to coat but not watery.
- If frying, maintain medium-high heat to achieve crispy crust without greasy chicken.
- Spicy mayo can be made by mixing mayonnaise with sriracha or chili paste to taste.
- Leftover fried chicken katsu can be reheated in the oven or air fryer to retain crispiness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
