Crispy Chicken Katsu Noodle Bowls
Golden crispy chicken katsu, saucy noodles, and spicy-sweet mayo—this easy bowl is one you’ll make on repeat!
This dish bridges East and West with a harmony of textures and umami that feels both bold and familiar. Crispy chicken katsu, a nod to Italian pan-frying precision, meets the depth of soy and honey, while rice noodles soak up the sauce like a perfect pasta.
Instructions
- 1
In a medium bowl, combine the soy sauce, Japanese barbecue sauce, honey, and ginger.
- 2
Place the chicken in a bowl and pour over 2-3 tablespoons of the sauce; save the rest for serving.
- 3
Place the Panko and 3 tablespoons of sesame seeds in a shallow bowl. Dredge both sides of the chicken in the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
- 4
Heat a few tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.
- 5
Add the edamame to the skillet, cook until thawed. Add the noodles and the reserved sauce. Remove from the heat and toss the noodles in the sauce.
- 6
To make the Spicy Mayo, combine all ingredients in a small bowl.
- 7
To assemble, slice the chicken into thin strips. Add the saucy noodles to bowls, top with chicken, pickled ginger, green onions, and crumbled nori. Spoon over the spicy mayo.
Ago's Notes
- Adjust salt to taste based on your canned goods.
This dish is a testament to the harmony of flavors—let the crispy crunch of the chicken and the subtle sweetness of the glaze speak for themselves. Each bite is a celebration of patience and care, making this a reliable comfort food that’s fresh and delicious.
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