Easy Chicken Katsudon Recipe (チキンカツ丼)

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.

Season chicken breast lightly with salt and pepper.

Crack 2 eggs into a bowl.

Prepare for breading by coating chicken with all-purpose flour.

Dip the floured chicken into the eggs, ensuring it's fully coated.

Coat the chicken with bread crumbs using one hand for flour and egg, and the other for bread crumbs.

Heat a cast iron pan for frying the chicken.

Fry the breaded chicken until golden brown.

In a separate pan, combine 1/4 teaspoon chicken powder, 1.5 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon brown sugar; bring to a boil.

Simmer the sauce for 1 to 2 minutes until it thickens.

Add one beaten egg and chopped leeks to the sauce, allowing the residual heat to cook the egg slightly.

Serve the chicken katsudon over a bowl of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens