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Chicken katsu is Japan’s take on a breaded cutlet—crispy, panko-coated chicken usually served with shredded cabbage and a tangy tonkatsu sauce. This bowl version keeps the crunchy chicken but switches things up with a cucumber-edamame salad and two delicious sauces: a soy-vinegar dressing that doubles as a savory-sweet sauce for the rice and a creamy sriracha mayo for drizzling over everything.
