Name: Crispy Chicken Katsu Bowls – Easy Japanese Recipes with Tonkatsu Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; Kosher salt, to taste; 2 egg whites; ½ cup cornstarch; 1–2 tablespoons water; 1½ cups panko breadcrumbs; Steamed white rice, shredded cabbage, sliced scallions, spicy mayo, and tonkatsu sauce for serving; 3 small cucumbers, cut into ¼-inch slices; 1–2 carrots, sliced thin (⅛–¼ inch); 1 garlic clove, thinly sliced; ½ cup water; ½ cup rice vinegar; ¼ cup sugar; 2 teaspoons salt; ¼–½ cup avocado oil

Crispy Chicken Katsu Bowls are the kind of Easy Japanese Recipes that make you rethink your lunch plans—like, immediately. Seriously, once you try this combo of crispy golden chicken, crunchy cabbage, and that irresistible Tonkatsu Sauce, you’ll be wondering why you ever settled for boring takeout.

Let’s talk texture: the chicken is fried to golden perfection—light, crisp, and juicy on the inside. Pair that with thinly sliced cabbage that adds crunch in every bite, a spoonful of sweet-and-tangy pickles, and you’ve got one of those Asian Dishes that’s both comforting and refreshing at the same time. And because no bowl is complete without sauce (at least IMO), we’re drizzling both the traditional Tonkatsu Sauce and a little spicy mayo on top. Because balance, right?

This is the kind of bowl you can whip up when you want something satisfying but still feel like you’ve made a Healthy Dinner. It’s got protein, veggies, and flavor for days. Plus, it totally qualifies as one of those DIY Food Recipes that make you feel like a pro chef without needing fancy gear or hours in the kitchen. FYI, the leftovers reheat like a dream—so go ahead and meal prep a few portions for the week.

And hey, if you’re into Interesting Food Recipes that mix things up, this one’s for you. Think of it as your gateway to mastering more Asian Recipes at home. Pair your Katsu Bowl with a side of rice, miso soup, or even some Hummus for a fun fusion twist (trust me, it works).

Bottom line? These Food Dishes are crunchy, saucy, and seriously addictive. Forget takeout—this bowl’s your new weeknight hero.

Crispy Chicken Katsu Bowls – Easy Japanese Recipes with Tonkatsu Sauce

Author: Alma

Category: Dinner

Servings: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes

Crispy Chicken Katsu Rice Bowls with crunchy pickles and finely shredded cabbage — a total weeknight game-changer!

Ingredients

For the Crispy Chicken Katsu:

1 lb boneless, skinless chicken thighs
Kosher salt, to taste
2 egg whites
½ cup cornstarch
1–2 tablespoons water
1½ cups panko breadcrumbs
Steamed white rice, shredded cabbage, sliced scallions, spicy mayo, and tonkatsu sauce for serving

For the Quick Pickles:

3 small cucumbers, cut into ¼-inch slices
1–2 carrots, sliced thin (⅛–¼ inch)
1 garlic clove, thinly sliced
½ cup water
½ cup rice vinegar
¼ cup sugar
2 teaspoons salt
¼–½ cup avocado oil

Instructions

Step 1: Make the Pickles
Start by prepping all your veggies. In a small saucepan, mix water, rice vinegar, sugar, and salt. Heat over medium-high for about 3–5 minutes, stirring until the sugar fully dissolves. Layer sliced cucumbers, carrots, and garlic in a clean mason jar, then pour the hot brine over them. Seal tightly and let them cool slightly before refrigerating. They’ll be ready in about 30 minutes — but trust me, they taste even better after a day or two.
Step 2: Prep and Coat the Chicken
Pat your chicken thighs dry and sprinkle with salt, garlic powder, and onion powder. Pound them gently so they cook evenly. In one bowl, whisk cornstarch, egg whites, and water until smooth and slightly glue-like (add a splash more water if it’s too thick). In another shallow dish, spread out the panko breadcrumbs. Dip each chicken thigh into the cornstarch mix, let the excess drip off, and then coat it thoroughly in panko.
Step 3: Cook the Chicken
For pan-frying: Heat about ½ cup avocado oil in a cast-iron skillet over medium-high. When a breadcrumb sizzles instantly in the oil, it’s go time. Fry the chicken 3–5 minutes per side until golden and crispy. Work in batches if needed and drain on paper towels.
For air frying: Preheat to 425°F, lightly coat the basket with oil spray, and cook the chicken for around 10 minutes until crispy and fully cooked.
Step 4: Build Your Bowl
Spoon warm rice into each bowl, then top with sliced cabbage, scallions, avocado, and your quick pickles. Add your crispy chicken katsu, drizzle generously with tonkatsu sauce and spicy mayo, and dig in!

Tip: Perfect for meal prep — just keep the sauce separate until serving to maintain that crunch!