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 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 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.
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- 200 g chicken tenders (200 g = 7 oz or 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)
- 3 large egg (50 g w/o shell) (1 for chicken katsu, 2 for donburi)
- 1 cup panko (Japanese breadcrumbs)
- neutral-flavored oil (vegetable, canola, etc) (for deep frying)
- ½ onion
- 2 serving cooked Japanese short-grain rice
- Mitsuba (Japanese parsley)
- Ichimi Togarashi (Japanese chili pepper)
Gather all the ingredients.
- Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.
- Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the chicken and drain extra oil on paper towel.
- Slice onion and make dashi stock.
- In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.
- Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.
When the egg is half cooked, roughly 30 seconds, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.