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Chicken Katsudon Recipe: Easy 30-Min Japanese Rice Bowl at Home
Aldrick winters

Chicken Katsudon Recipe

This chicken katsudon recipe is a warm Japanese rice bowl with crispy chicken, soft egg, and a savory sweet sauce. The texture is a mix of crunchy and creamy in every bite. It’s perfect for a quick weeknight dinner or a filling lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Dishes
Cuisine: Japanese
Calories: 597
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts or thighs (boneless, skinless)
  • 1/2 cup all-purpose flour
  • 2 large eggs (for breading)
  • 2 large eggs (for topping)
  • 1 cup panko breadcrumbs
  • 1/2 piece onion (thinly sliced)
  • 2 cups cooked short grain rice (hot)
  • 1 cup neutral oil (for frying)
  • 1/2 cup dashi stock
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1/2 tablespoon sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons green onions (chopped, for garnish)

Equipment

  • Frying pan
  • Small saucepan
  • Wire rack
  • Mixing bowls
  • Knife

Method
 

  1. Pound the chicken to even thickness, about 1–1.5 cm, so it cooks evenly. Season both sides with salt and pepper.
  2. Coat the chicken in flour, dip in beaten egg, then cover with panko. Press gently until fully coated and crumbly.
  3. Heat oil to medium heat (about 170°C). Fry chicken for 6–8 minutes until golden brown and crispy with steady sizzling sounds.
  4. Transfer the fried chicken to a wire rack and let it rest at an angle. This keeps the crust crisp instead of soggy.
  5. In a pan, add dashi, soy sauce, mirin, and sugar. Add sliced onions and simmer until soft and slightly translucent.
  6. Slice the chicken into strips and place it into the simmering sauce. Cook for about 30 seconds so it absorbs flavor.
  7. Lightly beat the eggs and pour over the chicken. Cook for 1–2 minutes until just set but still soft and slightly glossy.
  8. Serve over hot rice and top with green onions. The egg should look soft and slightly jiggly when done.

Notes

  • Use a wire rack instead of paper towels to keep the chicken crispy.
  • Do not overcook the eggs; they should stay soft and slightly creamy.
  • If you don’t have dashi, use chicken broth with a splash of soy sauce.