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 butterflied chicken breast or chicken thighs with salt and pepper.

Dust chicken with an even coating of flour to help the panko stick.

Dip the chicken in beaten egg to make the surface sticky.

Cover the chicken with an even layer of panko breadcrumbs.

Heat vegetable oil to 355 degrees Fahrenheit (180 degrees Celsius) in a deep skillet.

Fry the chicken for 4 to 5 minutes until golden brown and crisp.

Slice the Katsu into fairly big chunks.

Slice 1/2 small onion thinly and add to an 8-inch omelet pan.

Add 1/3 cup dashi stock, 2 tablespoons sake, 1 and 1/2 tablespoons soy sauce, and 2 teaspoons sugar to the pan with the onions.

Turn on the heat to medium-high and bring to a simmer, cooking the onions through.

Add the Chicken Katsu to the pan, allowing it to soak up the broth on one side before flipping it over.

Drizzle 2 large eggs evenly over the Katsu and broth, gently mixing the hot broth into the egg.

Whack the pan against the stove a few times to redistribute the egg.

Let the dish rest for a few minutes to allow the residual heat to gently cook the egg, resulting in a creamy texture.

Assemble the Katsudon by filling a bowl halfway with hot rice and sliding the Chicken Katsu over the rice.

Garnish with mitsuba leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens