Crispy Chicken Katsu Noodle Bowls
Sesame-panko chicken, glossy soy-ginger rice noodles and edamame finished with spicy Japanese-style mayonnaise.
These weeknight bowls layer crisp sesame-panko chicken over rice noodles and edamame tossed in a salty-sweet soy, Japanese barbecue, honey and ginger sauce. Pickled ginger, scallions, nori and spicy mayo bring brightness, savoriness and heat to every bite.
Instructions
- 1
In a medium bowl, combine the tamari or soy sauce, ¼ cup Japanese barbecue sauce, honey, chili crunch oil and grated ginger.
- 2
Place the chicken in a bowl, pour over 2–3 tablespoons of the sauce and turn to coat. Reserve all remaining sauce for the noodles.
- 3
Combine the panko and 3 tablespoons of the sesame seeds in a shallow bowl. Press both sides of each cutlet firmly into the crumbs, then place the breaded chicken on a plate.
- 4
Heat the neutral oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until deeply golden, crisp and 165°F (74°C) at the center. Transfer to a cutting board and rest briefly.
8 min
- 5
Add the frozen edamame to the same skillet and cook until thawed and hot. Add the cooked rice noodles and reserved soy-ginger sauce, remove from the heat and toss until glossy and evenly coated.
- 6
In a small bowl, stir together the Kewpie mayonnaise, 1–2 tablespoons sriracha and 1–2 tablespoons Japanese barbecue sauce until smooth.
- 7
Slice the chicken into thin strips. Divide the saucy noodles and edamame among three bowls, top with the chicken, pickled ginger, green onions and crumbled nori, then spoon over the spicy mayo.
Ago's Notes
- Use tamari instead of regular soy sauce if preferred, checking every packaged sauce and the panko when cooking gluten-free.
- The source leaves the rice-noodle amount and edamame bag size unspecified; prepare enough cooked noodles for three bowls.
- Cook chicken to an internal temperature of 165°F (74°C).
- For best texture, refrigerate chicken, noodles and mayo separately for up to 3 days and reheat the chicken until hot and crisp.
Slice the rested chicken just before assembling so its sesame-panko crust stays crisp against the saucy noodles.
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