Chicken Katsu Don – Chicken Cutlet Rice Bowl
I am finally making one of my most highly requested recipes, also my favorite Japanese dish: Chicken Katsu Don! Crispy fried chicken cutlet, coated with savory, umami onion and egg katsu sauce, served on top of rice. If you never tried Japanese Chicken Cutlet Rice Bowl or Chicken Katsu Don, you are missing out! It’s a lot easier to make at home than you think!
Chicken Katsu Rice Bowl
My Japanese Restaurant Must Order:
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. “Don 丼“ means rice bowl. I love that it’s filled with my favorite things: crispy chicken, onion, eggs, and rice!
This is a fried chicken cutlet rice bowl, drenched in and eggy, oniony sauce. 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?” Trust me, all the texture and flavors complement each other so well. You will want a second bowl for sure!
Ingredients For Fried Chicken Cutlet Rice
- 2 Chicken Breast boneless and skinless
- Salt and pepper
Sauce
- 1/2 Onion sliced
- 2 Eggs
- 1 cup Dashi Stock
- 3 tbsp Soy Sauce
- 2 tbsp Mirin or Sugar
- Cooked Rice
- Green Onion Chopped, to garnish
Prepare Chicken Breast For Frying
For our Fried Chicken Katsu, I always use chicken breast. Breast meat is more evenly sized than thigh meat, so it will cook evenly while frying. Using the back of the knife, flatten and tenderize the chicken breast. Doing this with the back of the knife breaks down the proteins without cutting through the meat. Make sure not to break the meat apart! Once that’s done, season with salt and pepper on both sides.
Best Batter Method for Chicken Katsu
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.
Katsu Don Egg Sauce
What make a Katsu Don what it is is that savory-sweet Katsu-Don sauce with onion and soft ribbons of egg. This is the same katsu-don sauce for the typical Pork Katsu Don as well, just combine this sauce with my Tonkatsu recipe! This sauce is dashi and soy sauce-based, sweetened with mirin and simmered onion. While cooking in the pan with your protein, drizzle in the beaten egg so it combines with the onions without cooking the egg through.
Secret Tip To Meal Prepping with Chicken Katsu
Here is my secret tip on how to enjoy Chicken Katsu Don astwo complete meals. 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.
How To Make Chicken Katsu Don
- 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.
My other favorite EASY and DELICIOUS Japanese recipes
- 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!)
Japanese Chicken Cutlet Rice Bowl – Chicken Katsu Don
By Tiffy Cooks
Ingredients
- 2 Chicken Breast boneless and skinless
- Salt and pepper
Sauce
- 1/2 Onion sliced
- 2 Eggs
- 1 cup Dashi Stock
- 3 tbsp Soy Sauce
- 2 tbsp Mirin or Sugar
- Cooked Rice
- Green Onion Chopped, 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.
I made this recipe with chicken thighs and it was to die for. Tiffys recipes have never failed me. The only problem was I didn’t make enough. I tripled the recipe for the 4 of us. Thank you soooooo much for sharing your recipes.
I made this for about 10 people(it was a small serving size for each), and everyone loved it. I’m not kidding, this is really great so good job!
look so delicious and i want a try madeit