Chicken Katsu Don – Chicken Cutlet Rice Bowl

I am finally making one of my most highly requested recipes, also my favorite Japanese dish.

Crispy Fried Chicken Cutlet, coated with savory, umami onion and egg sauce, served on top of rice; if you never tried Japanese Chicken Cutlet Rice Bowl – Chicken Katsu Don, you are missing out! I am finishing off my Cooking Mama Series with a recipe that I’ve been making for the past eight years that I know you will LOVE! 

Chicken Katsu Don is my go-to order when I visit any Japanese restaurant.

I love that it is a rice bowl filled with my favorite things – crispy chicken, onion, eggs, and rice! If you never tried Chicken Katsu Don, you may think, “why waste all that crispiness if you are just going to soak it in a gravy sauce?” but trust me, all the texture and flavors complement each other so well you will want a second bowl for sure! 

Here is my secret tip on how to enjoy Chicken Katsu Don.

Fry the chicken the day before so you can enjoy the crispiness of the chicken cutlet with rice, cabbage, and my homemade Tonkatsu Sauce. The next day, use the leftover chicken cutlet and make chicken katsu don which will take less than 20 minutes! This way, you get the best of both worlds, crispiness on the first day and savory umami rice bowl the next day. 

As always, I am using my batter method to give the Chicken Katsu Don EXTRA crispiness.

I swear by this method for my Tonkatsu (Japanese Fried Pork Cutlet) and my Potato Croquette. Not only does it keep the extra coating crispy, but the batter also protects the meat, which keeps inside juicy and tender. I am using chicken breast today, but you can use chicken thighs as well. Ensure to use the back of the knife to tenderize the meat; this will help the chicken cook evenly and prevent the meat from curling. 

Do you like Japanese cuisines? Here are some of my favorite EASY and DELICIOUS recipes that I know you will love – 

• Japanese Beef Curry (EXTRA SAVOURY)
• Milk Bread- Extra Fluffy (No Machine Needed!)
• Potato Croquette – Korokke (Cheesy!)
• Tonkatsu – Japanese Fried Pork Chops (CRISPY)
• Japanese Caramel Custard Pudding – Purin (5 Ingredients!)

Ingredients 

• 2 Chicken Breast (boneless and skinless) 
• Salt and pepper 

Batter: 

• 1 Egg 
• ½ cup of Flour 
• ¼ cup of COLD water 
• 1 ½  cup of Panko 

Sauce: 

• 1/2 Onion (sliced) 
• 2 Eggs 
• 1 cup of Dashi Stock
• 3 tbsp of Soy Sauce 
• 2 tbsp of Mirin or Sugar 
• Cooked Rice 
• Green Onion to garnish 

1. Using the back of the knife, flatten and tenderize the chicken breast. Make sure not to break the meat apart—salt and pepper on both sides. 
2. Mix one egg, flour, and cold water in a bowl until it becomes a thick batter. Coat the chicken in the batter first and then in panko. Tightly pack the panko to prevent it from falling off when frying. 
3. In a pan, add in oil; once the oil is hot around 350F (test by adding in a piece of panko, it floats within 5 seconds, it is ready), add in the chicken. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
4. Cut the chicken into strips and set aside. 
5. Add dashi stock, soy sauce, mirin, and thinly sliced onion in a separate small pan. Turn the heat to medium. Once it is simmering, let it cook for 3-4 minutes until the onion turns soft and translucent. 
6. Whisk two eggs together and add the chicken to the pan. Evenly distribute the egg mixture all over the pan, over both the chicken and the onions. Using a chopstick, lightly stir so the eggs can set. Let the eggs cook for 1 minute or until 95% cooked. Serve on top of a bowl of rice and garnish with green onion. 

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5 from 1 vote

Japanese Chicken Cutlet Rice Bowl – Chicken Katsu Don

I am finally making one of my most highly requested recipes, also my favorite Japanese dish. Crispy Fried Chicken Cutlet, coated with savory, umami onion and egg sauce, served on top of rice; if you never tried Japanese Chicken Cutlet Rice Bowl – Chicken Katsu Don, you are missing out! I am finishing off my Cooking Mama Series with a recipe that I’ve been making for the past eight years that I know you will LOVE!

Prep Time5 mins

Active Time30 mins

Total Time35 mins

Course: Main Course, Side Dish

Cuisine: Asian, Japanese

Keyword: Asian Recipes, Easy, Easy Recipes, Fried Chicken, Japanese Food, QUICK RECIPES, rice bowl

Yield: 2 People

Materials

• 2 Chicken Breast boneless and skinless
• Salt and pepper

Batter

• 1 Egg
• ½ cup of Flour
• ¼ cup of COLD water
• 1 ½ cup of Panko

Sauce

• 1/2 Onion sliced
• 2 Eggs
• 1 cup of Dashi Stock
• 3 tbsp of Soy Sauce
• 2 tbsp of Mirin or Sugar
• Cooked Rice
• Green Onion to garnish

Instructions

• Using the back of the knife, flatten and tenderize the chicken breast. Make sure not to break the meat apart—salt and pepper on both sides.
  
• Mix one egg, flour, and cold water in a bowl until it becomes a thick batter. Coat the chicken in the batter first and then in panko. Tightly pack the panko to prevent it from falling off when frying.
  
• In a pan, add in oil; once the oil is hot around 350F (test by adding in a piece of panko, it floats within 5 seconds, it is ready), add in the chicken. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
  
• Cut the chicken into strips and set aside.
• Add dashi stock, soy sauce, mirin, and thinly sliced onion in a separate small pan. Turn the heat to medium. Once it is simmering, let it cook for 3-4 minutes until the onion turns soft and translucent.
  
• Whisk two eggs together and add the chicken to the pan. Evenly distribute the egg mixture all over the pan, over both the chicken and the onions. Using a chopstick, lightly stir so the eggs can set. Let the eggs cook for 1 minute or until 95% cooked. Serve on top of a bowl of rice and garnish with green onion.
  

Video

Notes

Here is my secret tip on how to enjoy Chicken Katsu Don. Fry the chicken the day before so you can enjoy the crispiness of the chicken cutlet with rice, cabbage, and my homemade Tonkatsu Sauce. The next day, use the leftover chicken cutlet and make chicken katsu don which will take less than 20 minutes! This way, you get the best of both worlds, crispiness on the first day and savory umami rice bowl the next day.