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.
Ingredients
Scale
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
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 in a separate bowl and pour over 2-3 tablespoons of the sauce, tossing to coat. Reserve the remaining sauce for serving.
- 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.
- 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.
- 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.
- 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.
- 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
