Chicken Katsudon Recipe | Filipino Style (Easy - Homemade)

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more economical.

dashi stock

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Homemade broth can be lower in sodium and cheaper than store-bought dashi.

Prepare rice according to package instructions and keep warm.

Pound chicken breast or thigh to an even thickness and season with salt, black pepper, and granulated garlic.

Dredge chicken in all-purpose flour, dip in beaten eggs, and coat with bread crumbs.

Heat vegetable oil in a skillet over medium heat until shimmering.

Fry chicken until golden brown and cooked through, about 4-5 minutes per side.

Remove chicken and drain on paper towels, then slice into strips.

In the same skillet, sauté sliced onion until translucent, about 3-4 minutes.

Add 2 cups water, 100 ml soy sauce, 20 ml mirin, and 1/3 cup sugar to the skillet; bring to a simmer.

Place sliced chicken on top of the simmering sauce and pour beaten eggs over it.

Cover and cook until egg is just set, about 2-3 minutes.

Serve chicken and sauce over warm rice, garnished with chopped onion leeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens