Chicken Katsudon Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 serves
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Calories
489 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Katsudon Recipe
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This chicken katsudon recipe is easy to make and is great to enjoy on lazy weekends, busy weeknights, or for meal prep.
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Ingredients
For the Rice
- 1 cup (215 grams, 7.58 ounces) sushi rice
- 1 ½ cups (375 ml/grams, 13.22 ounces) water
For the Sauce
- 200 ml/grams (7.05 ounces) water
- ¼ teasopon dashi powder
- 4 tablespoon (70 grams, 2.46 ounces) light soy sauce
- 4 tablespoon (70 grams, 2.46 ounces) mirin
- 4 teaspoon (16 grams, 0.56 ounces) white sugar
For the Chicken
- ½ cup (60 grams, 2.12 ounces) all purpose flour (plain flour), or as needed
- 1 cup (50 grams, 1.76 ounces) breadcrumbs e.g. panko, or as needed
- 2 eggs lightly beaten, or as needed, for coating chicken
- 400 grams (14.11 ounces) skinless chicken breast or chicken thighs
- ½ teaspoon salt
- oil for frying
- 1 medium (110 grams, 3.88 ounces) brown onion thinly sliced
- 4 eggs lightly beaten and salted, for serving
Instructions
For the Rice
- Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
- Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
- Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer.
- Gently stir the rice, cover, and simmer for 15 minutes.
- Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Fluff the rice and allow the rice to cool before using.
For the Sauce
- Place all sauce ingredients in a bowl. Mix together, until combined.
- Separate the sauce evenly into 4 portions. Set aside.
For the Chicken
- Place the flour in a wide bowl. Place the breadcrumbs in a separate wide bowl. And place the lightly beaten eggs in another separate wide bowl. Set aside.
- Cut the chicken into medium sized pieces and season with salt.
- Dip a piece of chicken into the flour. Dust off any excess flour. Then dip into the egg. And then coat with breadcrumbs. Repeat for all chicken pieces.
- Heat oil in a medium sized frying pan. Shallow fry the chicken over medium to high heat. Once cooked, remove from pan.
- Cut the chicken into strips and divide chicken into 4 portions.
Putting It All Together
- Portion rice into medium sized serving bowls. Set aside.
- In a small bowl, beat 1 egg. Set aside.
- In a small frying pan, add 1 portion of sauce and some sliced onion. Cook over medium heat until the onions are soft, but don’t let the liquid dry out too much.
- Once the onions are soft, place 1 portion of chicken on top and then pour over the beaten egg. Reduce heat to low, and cover. Cook for 3 to 4 minutes, or until the egg is cooked.
- Turn off heat, and place over 1 portion of rice in a bowl. Repeat for remaining ingredients. Serve.
Notes
- To transfer the cooked ingredients to a bowl with rice, gently shake the pan to loosen the ingredients and then slide it over the rice. You could use a spatula to help, if needed.
Nutrition Information
Show Details
Serving
1 serve
Calories
489kcal
(24%)
Carbohydrates
56g
(19%)
Protein
42g
(84%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
279mg
(93%)
Sodium
1578mg
(66%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 489kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 42g | 84% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 279mg | 93% |
| Sodium | 1578mg | 66% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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