CHICKEN KATSUDON RECIPE | HOW TO MAKE CHICKEN KATSUDON | Panlasang Pinoy

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 to an even thickness and season with salt and black pepper.

Dredge chicken in flour, dip in beaten egg, and coat with panko breadcrumbs.

Heat vegetable oil in a deep 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 dashi stock, soy sauce, mirin, and sugar to the skillet; bring to a simmer.

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

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

Serve chicken and sauce over warm rice, garnished with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens