Today’s recipe may look time-consuming, but it’s actually not. My Chicken Katsudon (チキンカツ丼) is a perfect meal for a busy day! I usually serve it with a bowl of miso soup and small salad on the side. Because it is served donburi (rice bowl) style, katsudon makes a satisfying and balanced meal.
What is Chicken Katsudon?
Chicken katsudon is golden-fried chicken cutlet with savory-sweet onions and eggs cooked in a dashi broth and served in a large bowl over rice. It’s typically topped with mitsuba (Japanese wild parsley) or green onions with a sprinkling of optional Japanese dried chili pepper. A more typical katsudon is served with deep-fried pork cutlet called tonkatsu. Chicken katsudon is also a favorite, especially among children. It’s a popular lunch dish in Japan and you can find it on the menu at every corner in shops, cafeterias, and restaurants.
What is Chicken Katsu?
Chicken katsu (チキンカツ) is the Japanese version of chicken schnitzel or chicken tenders. It’s a panko-breaded chicken cutlet that’s fried until golden brown. With juicy and tender meat encased in a crispy, crunchy crust, it’s truly irresistible! My mom always makes chicken katsu with chicken tenders, so that’s how I make it. You can substitute chicken breasts or chicken thighs, if you wish. If you use chicken breast, make sure to thinly butterfly each piece so it will cook fast and evenly; I use a Japanese cutting technique called Kannon biraki to do this.
Shallow Fry the Chicken Katsu
I know that many of you avoid deep-frying at home. With this in mind, I developed my recipe so you can shallow-fry the chicken katsu instead. This uses less oil and creates less mess in the kitchen. The chicken will brown beautifully with a crispy char outside while staying tender inside. Alternatively, you can bake it in the oven with my Baked Chicken Katsu (揚げないチキンカツ) recipe.
Ingredients You’ll Need
Chicken Katsu
chicken tenders kosher salt and black pepper all-purpose flour (plain flour) large egg panko (Japanese breadcrumbs) — lighter and crispier than regular breadcrumbs for an ultra-crunchy cutlet neutral oil — for frying
Katsudon
onion — cut into thin slices dashi (Japanese soup stock) — use standard Awase Dashi, dashi packet or dashi powder, or Vegan Dashi sake, mirin, soy sauce, and sugar large eggs Japanese short-grain white rice — cooked mitsuba (Japanese parsley) — chopped; or substitute green onion/scallions ichimi togarashi (Japanese chili pepper)
How to Make Chicken Katsudon
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