Chicken Katsu Bowls

Instructions

1. Make the cucumber salad: In a medium bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, and sriracha (if using). Whisk until the sugar is dissolved. Add the cucumber, edamame, scallions, and ginger. Toss and let sit on the counter while you prepare the rest of the dish. (You’ll add the avocado right before serving).
2. Prepare the sriracha mayo: In a small bowl, stir together the mayonnaise and sriracha until smooth. Taste and adjust the heat level to your liking. Set aside.
3. Prep the chicken: Flatten the chicken tenders with the palm of your hand until they’re about ¼-inch thick. If any have a tendon sticking out, use kitchen shears to trim it where it meets the meat. Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko. Season the chicken on both sides with the salt. Dredge each piece in flour, shaking off the excess, then dip in the egg, then coat thoroughly with panko, pressing to help the crumbs adhere and flatten the chicken a bit more. Transfer to a plate as you go.
4. Cook the chicken: Heat ⅛ inch vegetable oil in a large nonstick skillet over medium heat. Once hot, add the chicken in a single layer (you may need to cook it in two batches) and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a paper towel–lined plate to drain.
5. Assemble the bowls: Scoop rice into individual bowls. Dice the avocado and stir it into the salad. Slice the chicken, if you like, and place it on top of the rice with a generous spoonful of cucumber salad alongside (not on top, so the dressing doesn’t make the breading soggy). Spoon a generous amount of the salad dressing over the rice to act as a sauce, then drizzle with sriracha mayo. Sprinkle with sesame seeds, if you like. Serve right away, passing the extra salad and sauce at the table so everyone can help themselves to more if they’d like.