Description
Crispy Chicken Katsu Noodle Bowls feature tender breaded chicken cutlets pan-fried to golden perfection and served atop flavorful rice noodles tossed in a savory Japanese-inspired sauce. This dish is garnished with vibrant pickled ginger, green onions, nori, and a spicy Kewpie mayo for a delightful balance of crunch, umami, and heat, making it a satisfying and easy-to-make meal perfect for weeknight dinners.
Ingredients
Sauce and Marinade
- 2/3 cup tamari or soy sauce
- 1/4 cup Japanese barbecue sauce
- 1 tablespoon honey
- 2 teaspoons grated ginger
Chicken and Coating
- 4 chicken cutlets, or 2 boneless chicken breasts sliced horizontally
- 2 cups Panko breadcrumbs
- 1/4 cup sesame seeds (reserve 3 tablespoons for coating)
- Vegetable oil or neutral oil, for frying (amount as needed)
Noodle Bowl
- 1 bag frozen shelled edamame
- Rice noodles, cooked (such as Vermicelli or Stir Fry Rice Noodles)
- Pickled ginger, for serving
- Green onions, thinly sliced, for serving
- Nori sheets, crumbled, for serving
Spicy Mayo
- 1/3 cup Kewpie mayo
- 1 to 2 tablespoons sriracha or preferred hot sauce
- 1 to 2 tablespoons Japanese barbecue sauce
Instructions
- Make the Sauce and Marinate Chicken: In a medium bowl, whisk together the tamari/soy sauce, Japanese barbecue sauce, honey, and grated ginger until well combined. Place the chicken pieces in a bowl and pour over 2-3 tablespoons of this sauce, tossing to coat. Save the remaining sauce for later use.
- Prepare the Breading Mixture: In a shallow bowl, combine the Panko breadcrumbs and 3 tablespoons of sesame seeds. This mixture will give the chicken a crunchy, nutty crust.
- Coat the Chicken: Dredge both sides of each chicken piece into the Panko and sesame seed mixture, pressing firmly with your fist to ensure the crumbs adhere well to the surface. Place the breaded chicken on a plate, ready to cook.
- Fry the Chicken: Heat a few tablespoons of oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 3-4 minutes per side until the coating turns golden brown and crisp. Transfer the cooked chicken to a cutting board and let it rest briefly.
- Cook Edamame and Noodles: In the same skillet, add the frozen shelled edamame and cook just until thawed and warmed through. Then add the cooked rice noodles along with the reserved sauce. Toss everything together off the heat until the noodles are evenly coated and heated through.
- Prepare the Spicy Mayo: In a small bowl, mix the Kewpie mayo, sriracha, and Japanese barbecue sauce until smooth and creamy. Adjust the hot sauce amount to your preferred spice level.
- Assemble the Bowls: Slice the fried chicken into thin strips. Divide the saucy noodles and edamame among serving bowls. Top each bowl with the sliced chicken, pickled ginger, green onions, and crumbled nori sheets. Drizzle or dollop the spicy mayo over the top just before serving for a creamy, spicy finish.
Notes
- Chicken breasts can be used instead of cutlets; just slice horizontally to create thinner pieces for even cooking.
- Use gluten-free tamari to make this dish gluten-free.
- Kewpie mayo adds authentic Japanese flavor but regular mayo can be substituted.
- Adjust spicy mayo heat by varying the amount of sriracha.
- This recipe can be prepared ahead by cooking chicken and noodles separately, then assembling before serving.
- Serve immediately after assembling to maintain the crispiness of the chicken coating.
