Introducing my Chicken Katsu Don recipe, a delightful Japanese rice bowl dish that brings the authentic flavors of Japan right to your kitchen! Imagine tender chicken cutlets, crispy on the outside and juicy on the inside, simmered in a savory donburi sauce and topped with luscious beaten eggs, all served over a bed of fluffy rice. Experience the joy of homemade Japanese cuisine with this simple yet satisfying recipe!
Why I Love This Recipe
Having grown up on traditional Japanese cuisine, I’m always on the lookout for authentic recipes that capture the taste of home-cooked Japanese meals, and my Chicken Katsu Don recipe checks all those boxes! Part of a traditional line of Japanese-style rice bowl dishes like Chicken Donburi, this chicken katsu donburi offers a straightforward approach to crafting a classic favorite all in your own kitchen!
Inspired by my mother’s authentic recipe, it features seasoned chicken coated with a crispy panko crust and deep-fried to golden perfection to make Chicken Katsu. Then, it’s slow-simmered in my signature Donburi Sauce, mixed with eggs, and served over a bowl of rice! The result? Juicy slices of chicken katsu infused with sweet and savory flavors, nestled atop a bed of fluffy rice. Ideal for anyone seeking to recreate the flavors of Japan in their own kitchen, this recipe invites you to whip up this mouthwatering donburi dish today!
Ingredients
Ingredients
- 1/2 lbs Chicken – use boneless and skinless chicken thigh.
- 1/8 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 1 Cup Flour – all purpose flour used for the panko coating.
- 1 Whole Eggs – beaten used for the panko coating.
- 1/3 Cup Panko – panko bread crumbs used for the tonkatsu coating.
- 2 Cups Rice – white rice is traditional used for donburi dishes, but can also use brown rice or rice of choice.
- 1 Stalk Green Onion – finely chopped green onion scallions used for garnish.
- 1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base of the sauce to provide umami flavors.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor to the donburi sauce and balance out the flavors.
- 4 tsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 2 tsp Sweetener – use your preferred sweetener.
- 1 Whole Eggs – beaten used in the donburi sauce.
- 1/4 Cup Onion – sliced yellow or brown onion. Helps add subtle sweetness to the donburi sauce.
🍗 Chicken Note
You can also use Chicken Breast instead of chicken thigh if preferred. To ensure even cooking, it’s important to butterfly the chicken breast to about 1/2 inch thick. This technique helps the chicken cook evenly.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
We acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of this donburi sauce, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
- Large Flat Frying Pan
Directions
🍖 Brining Pro Tip
Consider brining the chicken in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This method can result in exceptionally Flavorful and Tender Chicken. However, exercise caution to prevent over-brining, which can lead to overly salty chicken. If using this brining technique, remember to skip the salt during the seasoning process.
Step 1 Pat dry the chicken thigh and season it with salt and black pepper.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above.
Step 2 Dredge the chicken in flour, then in beaten eggs, and coat it with panko breadcrumbs.
Step 3 Preheat the oil to a temperature of at least 350°F. Deep-fry the coated chicken for 3-4 minutes or until they turn a crispy golden brown. Once fried, transfer the chicken katsu to a drying rack to allow any excess oil to drip off.
🍳 Deep Frying Pro Tip
For optimal results when deep frying, ensure that the Oil is Preheated to a temperature between 350°F to 375°F. Additionally, Avoid Overcrowding the pan to maintain the oil temperature within the optimal range throughout the frying process.
🌡 Internal Temperature Check
Utilize a meat thermometer to confirm the chicken reaches a safe consumption temperature of 165°F. This ensures your chicken katsu is perfectly cooked and safe to enjoy.
Step 4 Prepare Dashi.
Step 5 In a frying pan, combine dashi, soy sauce, sweetener, and Japanese sake. Bring the mixture to a boil. Once boiling, add sliced onions and simmer for 60 seconds uncovered.
Step 6 Transfer the chicken katsu into the frying pan and reduce the heat to medium-low. Cover the pan and let the chicken katsu cook for 1-2 minutes flipping halfway through, allowing it to absorb the flavors of the donburi sauce.
Step 7 Gradually pour the beaten egg into the pan with the chicken katsu and gently stir until the egg is cooked to your desired level of doneness.
🥚 Egg Pro Tip
The Egg Doneness is Personal Preference and can vary. Some enjoy them very runny, while others prefer them fully cooked, resembling scrambled eggs. Typically, the traditional preparation falls somewhere in between, but the choice is entirely yours.
Step 8 Remove the chicken katsu, slice it, and transfer it on top of a bowl of rice. Then, drizzle the remaining sauce and eggs over the top.
💡 Garnishing Pro Tip
For a finishing touch, garnish your donburi with chopped Green Onions or Japanese Mitsuba.
Recipe Variations
For a simple variation, swap the chicken katsu for Tonkatsu to create a Katsu Don, or use ground chicken for a Soboro Donburi. If you prefer beef, try the savory Gyudon Beef Bowl with thinly sliced beef or you can even use spicy chicken to make my Spicy Chicken Donburi! Or for a completely different variation, replace the Donburi Sauce with my homemade Japanese Curry to make yourself a Chicken Katsu Curry! These variations offer unique flavors while still capturing the essence of classic Japanese rice bowl dishes!
Pairing Recommendations
Elevate your meal with classic Japanese sides like a green salad dressed in Japanese Ginger Salad Dressing or a side of simple Japanese Cabbage Salad. Serve your donburi with a bowl of Japanese Chicken Soup for a complete Japanese style meal.
Frequently Asked Questions
Can I bake the chicken katsu instead of frying it?
Yes, you can bake the chicken katsu instead of frying it! Preheat your oven to 400°F and place the breaded chicken on a baking sheet lined with parchment paper. Bake in the center of the oven for 13-15 minutes flipping halfway through, or until the chicken is cooked through and the coating is crispy and golden brown.
What type of rice works best for chicken katsu don?
The traditional choice for this donburi is white rice, but you have the flexibility to choose based on your preferences or dietary needs. Brown rice and cauliflower rice are both excellent alternatives that offer unique textures and flavors.
Can I make the donburi sauce ahead of time?
Yes, you can definitely make the Donburi Sauce ahead of time! Simply prepare it according to the recipe instructions and store it in an airtight container in the fridge. The sauce will stay fresh for 14 to 21 days, allowing you to conveniently prepare your Chicken Katsu Don whenever you're ready to enjoy it.
Storage Tips
While best enjoyed fresh, any leftovers can be stored in an airtight container in the fridge. The dish will maintain its quality for 3-5 days.
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Watch How To Make It
Chicken Katsu Don
Ingredients
Chicken Katsu
- 1/2 lbs Chicken Thigh 2 pieces, boneless
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Cup Flour
- 1 Egg beaten
- 1/3 Cup Panko
- 1 Stalk Green Onions
- 2 Bowl Rice rice of choice
Sauce
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 4 tsp Soy Sauce
- 4 tsp Sweetener your preferred sweetener
- 1 Egg beaten
- 1/4 Cup Onions sliced
Instructions
- Gather all the ingredients.
- Dry the chicken thigh and season with salt and black pepper.
- Coat the chicken thigh in flour, dip it in beaten eggs, and cover it with panko breadcrumbs.
- Preheat the oil to 350°F. Deep-fry the chicken for 3-4 minutes per side until golden brown. Then, transfer them to a drying rack to remove excess oil.
- Prepare dashi and set aside.
- Combine dashi, soy sauce, sweetener, and Japanese sake in a frying pan. Bring to a boil. Add sliced onions and simmer for 60 seconds uncovered.
- Transfer the chicken katsu into the frying pan, reduce the heat to medium-low, cover, and cook for 1-2 minutes flipping halfway through to let the chicken katsu absorb the flavors of the donburi sauce.
- Gradually pour the beaten egg into the pan with the chicken katsu, gently stirring until the egg is cooked to your desired level of doneness.
- Remove the chicken katsu from the frying pan, slice and transfer eggs onto a bowl of rice, then drizzle the remaining eggs and sauce over the top. Garnish with chopped green onions.
Nutrition
*Values Based Per Serving
