Crispy chicken katsu served with savory sauce and eggs over rice, this Chicken Katsudon (Chicken Cutlet Rice Bowl) is a typical lunch enjoyed by all ages in Japan. Make this delicious rice bowl for your family today!
Today’s recipe Chicken Katsudon might “look” time consuming but it’s actually not. It’s perfect for a busy day. I usually serve this dish with a bowl of miso soup and a small salad. Because it is served in a donburi (rice bowl) style, katsudon makes a balanced meal that is fulfilling.
A more typical Katsudon is served with Tonkatsu (deep-fried pork cutlet). Chicken Katsudon is also a favorite, especially with the children. It’s a popular lunch dish in Japan where you can find it on the menu at every corner of shops, cafeterias, and restaurants. My mom always make Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast thin).
Shallow Fry instead of Deep Fry the Chicken Katsu
When it comes to home cooking, I know most of you try to avoid deep frying as much as possible. For this recipe, I apply the shallow frying technique instead of deep-frying to prepare the chicken katsu. It uses less oil and creates less mess in the kitchen counter. The chicken will brown beautifully with a crispy char on the surface and tender inside.
Alternatively, you can prepare the chicken using the oven with my Crispy Baked Chicken (揚げないチキンカツ) recipe.
Watch How To Make Crispy Baked Chicken 揚げないチキンカツの作り方
Juicy and tender crispy baked chicken breast wrapped in a panko crust. Serve with salad and tomatoes, tastes just like fried chicken.
To enjoy Chicken Katsudon, serve the golden fried chicken cutlet with savory-sweet onions cooked in dashi and eggs over hot steamed rice in a bowl. Top it off wild parsley, and you will have a satisfying meal for the family.
Chicken Katsu Don
For Chicken Katsu
- 7 oz chicken tenders (4 chicken tenders)
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- ¼ cup all-purpose flour (plain flour) (4 Tbsp)
- 1 large egg (50 g w/o shell) (beaten)
- 1 cup panko (Japanese breadcrumbs)
- 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying)
- ½ onion (thinly sliced)
- 2 large egg (50 g w/o shell) (beaten)
- 2 serving cooked Japanese short-grain rice (1 rice-cooker-cup (180 ml) yields roughly 2 servings (1.75 US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
- 4 sprigs mitsuba (Japanese parsley) (chopped; or 1 green onion)
- ichimi togarashi (Japanese chili pepper) (for a spicy kick)
- Gather all the ingredients.
To Make Chicken Katsu
- Season the chicken tender with salt and pepper. Coat the chicken with flour, beaten egg (use 1 egg), and the panko in that order.
- Heat 2-3 cups oil in a frying pan and shallow-fry the panko-coated chicken at 350ºF (180ºC) until golden brown. Take out the chicken and drain extra oil on a paper towel.
To Make Katsudon
- In another (or a clean) frying pan, add sliced onion and all the ingredients for the katsudon seasonings. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium and cook the onion, covered, until wilted.
- Put chicken katsu over the onion and turn the heat up to medium-high heat. Evenly distribute the beaten egg (use 2 eggs) over the chicken katsu and onion. Cover to cook until the egg is set to your liking, roughly 30 seconds.
- Add mitsuba (or green onion) and turn off the heat. Transfer to a bowl of steamed rice. Sprinkle the top with Ichimi togarashi (chili pepper) for a spicy kick. Enjoy!
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.