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
SPICY MAYO
1/3 cup mayo
1 to 2 tbsp sriracha
2 tsp soy sauce
1 tsp honey
Instructions
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.
Originally Submitted
5/11/2022
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