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Crispy Chicken Katsu Bowls Recipe


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     Crispy Chicken Katsu Bowls

Category   Entrees - Maindishes
Sub Category   None

2/3 cup soy sauce
1 tbsp toasted sesame oil
1 tbsp honey
2 tsp grated ginger
2 tbsp chopped green onions
2 boneless chicken breasts, sliced in half horizontally
1 cup panko
chili flakes to taste
1 tsp plus 3 tbsp sesame seeds
1 bag frozen shelled edamame
3 cups cooked white rice
sliced avocado
1/3 cup mayo
1 to 2 tbsp sriracha
2 tsp soy sauce
1 tsp honey

In a medium bowl, combine 2/3 cup soy sauce, sesame oil, honey, ginger, 1 tsp sesame seeds, and chili flakes.
Place the chicken in a bowl and pour over 3-4 tbsp of the sauce, save the rest for later. Let the chicken sit for 10 minutes. To make the spicy mayo, combine all ingredients in a small bowl.
Place the panko and 3 tbsp sesame seeds in a shallow bowl. Dredge both sides of the chicken with the panko, pressing to adhere the crumbs. Heat a few tbsp of oil in a large skillet over medium high heat. Add the chicken and cook until golden brown, 3-4 minutes on each side. Transfer to a cutting board.
Add the edamame to the skillet, cook until thawed, then add 2 tbsp soy sauce mixture. Cook another minute, then remove from the heat. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with chicken, avocado, green onion, and edamame. Top with spicy mayo and reserved soy sauce.

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