Chicken Katsu Don

Name: Chicken Katsu Don
Prep time: 15 min
Cook time: 20 min
Yield: 2 to 4 servings
Cuisine: Japanese Menu
Ingredients: Chicken Breast — 2; Flour — To coat; Eggs — 2; Panko Breadcrumbs — To coat; Salt — To taste; Pepper — To taste; Water — 240 ml; Dashi Powder — ½ tsp; Soy Sauce — 3 tbsp; Mirin — 3 tbsp; Sugar — ½ tbsp; Onion — ½; Green Onions — To taste; Mitsuba — To taste

This delectable chicken katsudon features a perfectly golden, ultra-crispy chicken cutlet resting on fluffy rice, bathed in a sweet and savoury sauce with tender onions and softly cooked eggs. By simmering the base and egg separately before adding the crispy katsu, this brilliant method guarantees the breading soaks up all the delicious flavour while the top remains beautifully crunchy, creating an authentic, restaurant-quality meal at home.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 20 minutes

Servings: 2 to 4

Notes:

To ensure even cooking, flatten the chicken breast with a meat mallet or rolling pin until it has a uniform thickness, which prevents overcooking the thinner edges while the centre remains raw.

Panko breadcrumbs are essential for the signature airy crunch of authentic katsu; if they are unavailable, you can make your own by pulsing leftover crustless bread in a food processor until coarse.

When frying, work in small batches of one or two cutlets at a time to maintain the oil temperature; overcrowding the pot lowers the temperature too quickly and leads to greasy, less crispy results.

For the signature textural experience, simmer the bottom of the crispy chicken in the sauce for only 30 seconds before removing it; this allows the base to absorb the savoury flavour while leaving the top layer perfectly crisp.

When cooking the eggs, stir gently and remove from the heat while they are still slightly runny, as the residual heat will finish the cooking process perfectly once slid over the steaming rice.

Prepare Cutlet
Flatten the chicken breast, season with salt and pepper, then coat sequentially in flour, beaten egg, and panko breadcrumbs, pressing firmly to ensure the breading adheres evenly.

Fry Katsu
Deep-fry the chicken in 170 C oil for 6 to 8 minutes, flipping occasionally until golden and crisp, then drain on a rack.

Make Sauce
Combine water, dashi powder, soy sauce, mirin, and sugar in a container and mix well until fully combined.

Simmer and Scramble
Bring half the sauce and sliced onions to a boil in a small pan, add one chicken katsu for 30 seconds, then pour in half the beaten eggs, cooking until just set.

Assemble
Slide the cooked chicken and egg mixture carefully over a serving of steaming rice, garnish with green onions and mitsuba, and serve immediately.