Crispy Chicken Katsudon Recipe | Easy Japanese Comfort Food

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 Ingredients: Thinly slice the onion and green onions. In a small container, mix together water, dashi powder, soy sauce, mirin, and sugar to make the sauce. Beat 4 eggs and set aside.

Prepare Chicken Katsu: Place the chicken breasts in a plastic bag and pound them to an even thickness. Season with salt and pepper.

Set up a breading prep area with three containers: one with flour, one with 2-3 beaten eggs, and one with panko breadcrumbs.

Coat each chicken piece evenly with flour, egg wash, and breadcrumbs, making sure everything is covered.

Heat oil in a wok or pot to 170°C (340°F). Fry the chicken in batches for 6 to 8 minutes, until crispy and golden brown. Let it rest for 10 minutes.

Make Katsudon: In a small pan, bring half of the sauce (170ml) and half of the sliced onion to a boil. Reduce heat and add half of the cooked chicken katsu, simmering for 30 seconds. Remove from the pan and set aside. Pour half of the beaten eggs into the pan and cook for 1 to 2 minutes, shaking the pan gently. To assemble, place cooked rice in a bowl, pour the egg mixture over the rice, then top with chicken Katsu, and green onion. Serve and enjoy this delicious Chicken Katsudon!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens