Crispy Chicken Katsu Noodle Bowl

Crispy Katsu chicken noodles bowl with marinated chicken in a spicy garlic, ginger and soy sauce. The chicken is coated in panko bread crumbs and sesame seeds, quickly pan fried until golden brown and then placed on top a bowl of noodles and all your favorite toppings. I love a spicy mayo, you can just mix it right in, along with scallions, freshly pickled cucumbers, and cilantro. But feel free to mix it up. Perfect for a weeknight family meal.

Ingredients

• 2/3 cup low sodium soy sauce
• 1/3 rice wine vinegar
• 2 tbsp. honey
• 1 tbsp. sesame oil
• 3 garlic cloves, peeled and minced
• 1/2 inch ginger, peeled and minced
• 2 chicken cutlets or 2 chicken breasts cut in half horizontally, boneless and skinless
• 1 cup panko bread crumbs
• 2 tbsp white sesame seeds
• 4-5 packs of ramen noodles (I like extra noodles)
• 1 cup corn kernals
• 1 cup shelled edamame
• toppings- pickled cucumbers, cilantro, scallions

Spicy Mayo

• 1/2 cup mayo
• 2 tbsp siracha
• 2 tsp. honey

Quick Pickled Cucumbers

• 1 cup rice wine vinegar
• 2 tbsp sugar
• pinch of red pepper flakes (optional)
• 1/2 English cucumber, thinly sliced

Directions

Starting with the chicken marinade, in a medium bowl combine together the soy sauce, rice wine vinegar, honey, sesame oil, garlic and ginger. Whisk all together until combined. Separate half of the marinade into another small bowl to reserve for the noodles later. Then place the chicken in the other half of the marinade and let it sit in the fridge for at least 30 minutes.

In a shallow plate or bowl add the panko bread crumbs and sesame seeds together. Season the chicken with salt and pepper and then place one at a time into the panko. Pressing the bread crumbs into the chicken so they stick to it. Continue with the other chicken.

In a large skillet heat about 2-3 tbsp of neutral oil over medium heat. Place the chicken in the hot oil and let it go for about 5-6 minutes or until golden and crisp on one side. Flip it over and let it go on the other side. If both sides are getting to dark place in the oven at about 350 degrees to finish cooking for the remaining time. Otherwise cook until the internal temp is 165 degrees.

In a separate saute pan with a little oil, saute the corn and edamame until tender. Set aside.

Cook the noodles in a large pot of water according to package. Drain the water and pour the remaining soy marinade over the noodles along with the edamame and corn and toss together.

For the pickled cucumbers, in a small bowl add the rice wine vinegar, sugar and red pepper flakes together. Toss in the sliced cucumber and let them sit for 5 minutes.

Add the noodles to serving bowl, slice the chicken and add all the toppings. Cilantro, pickled cucumbers a squeeze of lime, spicy mayo and enjoy!