Crispy Chicken Katsu Noodle Bowls Recipe

Introduction

Crispy Chicken Katsu Noodle Bowls are a perfect combination of crunchy, savory chicken and flavorful noodles tossed in a tangy sauce. This dish brings Japanese-inspired flavors to your table with a satisfying mix of textures and spices that everyone will love.

Ingredients

• 2/3 cup tamari or soy sauce
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon honey
• 1 tablespoon chili crunch oil
• 2 teaspoons grated ginger
• 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
• 2 cups Panko breadcrumbs
• 1/4 cup sesame seeds
• 1 bag frozen shelled edamame
• Rice noodles, cooked (such as Vermicelli or Stir Fry Rice Noodles)
• Pickled ginger, green onions, and nori sheets for serving
• 1/3 cup kewpie mayo
• 1 to 2 tablespoons sriracha or hot sauce
• 1 to 2 tablespoons Japanese BBQ sauce

Instructions

1. Step 1: In a medium bowl, combine the tamari or soy sauce, Japanese barbecue sauce, honey, and grated ginger. Stir well to make the sauce.
2. Step 2: Place the chicken in a separate bowl and pour over 2-3 tablespoons of the sauce, reserving the rest for serving later.
3. Step 3: Combine the Panko breadcrumbs and 3 tablespoons of sesame seeds in a shallow bowl. Dredge both sides of the chicken in the Panko mixture, pressing firmly so the crumbs adhere well. Place the coated chicken on a plate.
4. Step 4: Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Transfer cooked chicken to a cutting board.
5. Step 5: In the same skillet, add the frozen edamame and cook until thawed and warmed through. Add the cooked rice noodles and the reserved sauce to the skillet. Remove from heat and toss everything together to coat the noodles in sauce.
6. Step 6: To make the spicy mayo, combine the kewpie mayo, sriracha, and Japanese BBQ sauce in a small bowl, adjusting the heat to taste.
7. Step 7: Slice the crispy chicken into thin strips. Divide the saucy noodles into serving bowls, top with chicken strips, pickled ginger, chopped green onions, and crumbled nori sheets. Drizzle with the spicy mayo before serving.

Tips & Variations

• For extra crunch, lightly toast the sesame seeds before mixing them with the Panko breadcrumbs.
• Substitute chicken with tofu or shrimp for a different protein option.
• Adjust the chili crunch oil and sriracha to control the spice level according to your preference.
• Use fresh ginger for a brighter, more vibrant flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and noodles separately in a skillet or microwave to maintain the crispiness of the chicken. The spicy mayo is best added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works fine, though tamari is gluten-free and has a slightly richer flavor.

How do I keep the chicken crispy after cooking?

Allow the chicken to rest on a wire rack after frying to keep air circulating around it and prevent sogginess. Reheat briefly in a hot pan rather than the microwave to maintain crispiness.

Crispy Chicken Katsu Noodle Bowls Recipe

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★★★★★

4.9 from 150 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Crispy Chicken Katsu Noodle Bowl features tender breaded chicken cutlets, perfectly fried until golden and crispy, served over savory rice noodles tossed in a flavorful soy and Japanese barbecue sauce. Topped with edamame, pickled ginger, green onions, nori sheets, and drizzled with a spicy mayo, this dish delivers a delightful combination of textures and bold, vibrant flavors inspired by Japanese cuisine.

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Ingredients

Scale 1x2x3x

Sauce and Marinade

• 2/3 cup tamari or soy sauce
• 1/4 cup Japanese barbecue sauce
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 1 tablespoon chili crunch oil

Chicken Katsu

• 4 chicken cutlets, or 2 boneless chicken breasts sliced horizontally
• 2 cups Panko breadcrumbs
• 1/4 cup sesame seeds
• Oil for frying (vegetable or canola oil recommended)

Noodles and Vegetables

• Rice noodles (vermicelli or stir fry rice noodles), cooked according to package instructions
• 1 bag frozen shelled edamame

Toppings

• 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

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Instructions

1. 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 in a separate bowl and pour over 2-3 tablespoons of the sauce, tossing to coat. Reserve the remaining sauce for serving.
2. Prepare the breading mixture: In a shallow bowl, combine the Panko breadcrumbs and 3 tablespoons of sesame seeds. Dip each chicken cutlet into the Panko mixture, pressing firmly on both sides with your fist to adhere the crumbs well.
3. Fry the chicken: Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook until the underside is golden brown and crispy, about 3-4 minutes. Flip and cook the other side until equally golden and cooked through, about another 3-4 minutes. Transfer the cooked chicken to a cutting board and let it rest briefly.
4. Cook edamame and noodles: In the same skillet, add the frozen shelled edamame and cook until thawed, about 2-3 minutes, stirring occasionally. Add the cooked rice noodles and reserved sauce to the skillet, tossing to coat the noodles evenly with the sauce. Remove from heat.
5. Make the spicy mayo: In a small bowl, combine the Kewpie mayo, sriracha, and Japanese barbecue sauce, adjusting the amounts to your preferred spice level. Mix until smooth.
6. Assemble the bowls: Slice the fried chicken katsu into thin strips. Divide the saucy noodles among serving bowls, top with sliced chicken, pickled ginger, sliced green onions, and crumbled nori sheets. Drizzle or dollop the spicy mayo over the top before serving.

Notes

• For extra crispy chicken, double dredge the cutlets by dipping them in the marinade and then the panko mixture twice.
• Use Kewpie mayo if available for authentic flavor; regular mayo can be substituted.
• Adjust the amount of sriracha in the spicy mayo to suit your preferred heat level.
• Feel free to swap out edamame for other quick-cooking vegetables like snap peas or bok choy.
• To make the dish gluten-free, use tamari instead of soy sauce and ensure panko breadcrumbs are gluten-free.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Keywords: Chicken Katsu, Japanese Noodles, Crispy Chicken, Katsu Noodle Bowl, Asian Fusion, Rice Noodles, Spicy Mayo