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Chicken Katsudon Recipe
5 from 3 votes

Chicken Katsudon Recipe

This chicken katsudon recipe is easy to make and is great to enjoy on lazy weekends, busy weeknights, or for meal prep.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 serves
Calories: 489 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the Rice
  • 1 cup sushi rice 215 grams
  • 1 ½ cups water 375 ml/grams, 13.22 ounces
For the Sauce
  • 200 ml/grams (7.05 ounces) water
  • ¼ dashi powder possible typo in original
  • 4 tablespoon light soy sauce
  • 4 tablespoon mirin
  • 4 teaspoon white sugar
For the Chicken
  • ½ cup all-purpose flour plain flour), or as needed
  • 1 cup breadcrumbs e.g. panko, or as needed
  • 2 egg lightly beaten, or as needed, for coating chicken
  • 400 grams chicken breast or chicken thighs, skinless
  • ½ teaspoon salt
  • cooking oil for frying
  • 1 medium brown onion thinly sliced
  • 4 egg lightly beaten and salted, for serving

Instructions

For the Rice
    Cup of Yum
  1. Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
  2. 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.
  3. 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.
  4. Gently stir the rice, cover, and simmer for 15 minutes.
  5. 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
  1. Place all sauce ingredients in a bowl. Mix together, until combined.
  2. Separate the sauce evenly into 4 portions. Set aside.
For the Chicken
  1. 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.
  2. Cut the chicken into medium sized pieces and season with salt.
  3. 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.
  4. Heat oil in a medium sized frying pan. Shallow fry the chicken over medium to high heat. Once cooked, remove from pan.
  5. Cut the chicken into strips and divide chicken into 4 portions.
Putting It All Together
  1. Portion rice into medium sized serving bowls. Set aside.
  2. In a small bowl, beat 1 egg. Set aside.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 serves

Amount Per Serving

Calories 489

% 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.