How to make chicken katsudon

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 pepper.

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

Heat olive 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 sweet onion until translucent, about 3-4 minutes.

Add water/Chicken stocks, soy sauce, Mirin, and 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 green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens