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Japanese Katsu Bowls taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Chicken Katsu Bowls

Crispy fried chicken katsu served over fluffy rice with fresh avocado, cucumber, green onion and creamy curry mayo—it’s the ultimate quick Japanese-inspired comfort bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 614 kcal

Equipment

  • 1 Mixing bowl For whisking sauce

Ingredients
  

For the chicken katsu

  • 4 chicken breasts
  • 1 cup flour seasoned with 1 teaspoon salt
  • 2 eggs beaten
  • 2 cups panko breadcrumbs seasoned with 1 teaspoon salt
  • 2 teaspoon salt divided

For the curry sauce

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • 1 tablespoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 2-3 teaspoon sriracha optional

For the bowls

  • 4 cups cooked rice
  • 1 avocado sliced
  • cucumber sliced
  • green onion or spring onion chopped
  • sesame seeds

Instructions
 

Instructions

  • Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
  • Set up dredging station with seasoned flour, beaten eggs, and panko breadcrumbs. Dredge the chicken through each step until coated.
  • Heat oil in skillet over medium and fry chicken 4–5 minutes per side until golden and cooked through.
  • Drain fried chicken on paper towels to remove excess oil.
  • Whisk all curry mayo sauce ingredients together. Taste and adjust seasoning as needed.
  • Slice chicken, serve over rice, top with avocado, cucumber, green onion, sesame seeds, and drizzle with sauce.

Notes

Store leftover chicken separately to keep crispy. Reheat chicken in oven, and rice in microwave or steamer for best texture.