Speedy Chicken Katsu Rice Bowls with Spicy Mayo Drizzle

Crunch meets kick in this speedy weeknight dinner that delivers all the satisfaction of Japanese-style katsu without the gluten. Thin chicken cutlets are coated in gluten-free panko breadcrumbs and pan-fried until deeply golden and shatteringly crisp, then sliced and fanned over a bed of fluffy steamed rice. Quick-pickled cucumbers add a bright, tangy crunch while a creamy sriracha mayo drizzle brings the heat, tying the whole bowl together in under 30 minutes. This recipe is fully gluten-free thanks to certified gluten-free panko breadcrumbs and tamari in place of traditional soy sauce, making it safe for those with celiac disease or gluten sensitivity without sacrificing any of the crunch or flavor of classic katsu. It's a nutritionally balanced, protein-packed meal built on naturally gluten-free rice, fresh vegetables, and lean chicken breast. Perfect for busy weeknights, this bowl is endlessly customizable — swap in cauliflower rice for a lower-carb option, add shredded cabbage for extra crunch, or adjust the spicy mayo to your preferred heat level. It's a restaurant-quality meal you can pull together faster than delivery.

Ingredients

• 2 wholeboneless skinless chicken breasts, butterflied and halved into 4 thin cutlets
• 1 teaspoonsalt
• 0.5 teaspoonblack pepper
• 0.5 cupgluten-free all-purpose flour
• 2 largeeggs, beaten
• 1.5 cupsGluten-free panko breadcrumbs
• 0.33 cupNeutral oil, such as avocado or vegetable oil, for frying
• 4 cupscooked white rice, steamed, kept warm
• 2 wholePersian cucumbers, thinly sliced
• 3 tablespoonsrice vinegar
• 1 tablespoonsugar
• 0.5 cupmayonnaise
• 2 tablespoonssriracha sauce, certified gluten-free
• 1 tablespoongluten-free tamari, for drizzling over chicken, optional
• 2 stalksscallions, thinly sliced, for garnish
• 1 teaspoonsesame seeds, optional, for garnish

Method

1. In a small bowl, whisk together the rice vinegar and sugar until dissolved. Add the thinly sliced cucumbers, toss to coat, and set aside to quick-pickle while you prepare the rest of the meal.
2. In another small bowl, whisk together the mayonnaise and sriracha to make the spicy mayo drizzle. Set aside.
3. Pat the chicken cutlets dry and season both sides with salt and pepper.
4. Set up a breading station: place the gluten-free flour in one shallow dish, the beaten eggs in a mixing bowl, and the gluten-free panko in another shallow dish.
5. Dredge each chicken cutlet in the flour, shaking off excess, then dip in the beaten egg, and finally press firmly into the panko to coat evenly on both sides.
6. Heat the oil in a large skillet over medium heat until shimmering. Add the breaded chicken cutlets in a single layer, working in batches if needed.
7. Fry the cutlets for about 3-4 minutes per side, until deeply golden brown and cooked through to 165°F internally. 7:00
8. Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain excess oil for a minute before slicing. 1:00
9. Slice each chicken cutlet crosswise into strips.
10. Divide the warm steamed rice among 4 bowls. Fan the sliced katsu chicken over the rice and add a pile of the quick-pickled cucumbers alongside.
11. Drizzle generously with the spicy sriracha mayo, and finish with a drizzle of gluten-free tamari if desired. Garnish with sliced scallions and sesame seeds, then serve immediately.