Spring

Crispy Chicken Katsu Noodle Bowls

Name: Crispy Chicken Katsu Noodle Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Ingredients: 2/3 cup tamari/soy sauce; 1/4 cup Japanese barbecue sauce; 1 tablespoon honey; 1 tablespoon chili crunch oil; 2 teaspoons grated ginger; 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally; 2 cups Panko; 1/4 cup sesame seeds; 1 bag frozen shelled edamame; rice noodles, cooked ((I like Vermicelli or Stir Fry Rice Noodles)); pickled ginger, green onions, and nori sheets – for serving; 1/3 cup kewpie mayo; 1 to 2 tablespoons sriracha/hot sauce; 1 to 2 tablespoons Japanese BBQ sauce

Source: Half Baked Harvest🍝🐔🌶️Original ↗

Prep

25 min

Cook

15 min

Total

40 min

Servings

Method

01
In a medium bowl, combine the soy sauce, Japanese barbecue sauce, honey, and ginger.
02
Place the chicken in a bowl and pour over 2-3 tablespoons of the sauce; save the rest for serving.
03
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.
04
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.
05
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.
06
To make the Spicy Mayo, combine all ingredients in a small bowl.
07
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.