Chicken Katsu Donburi

Chicken Katsu Donburi

Chicken Kastu is a Japanese version of battered and fried boneless chicken pieces.  It can be eaten as a main dish or as part of a noodle or rice bowl where slices of the fried chicken is placed on top of noodles or rice.  If you place it over rice it’s called Katsu Donburi which is a Chicken Katsu rice bowl with eggs.

Katsu Don is one of my favorite Japanese comfort foods.  It’s very similar to my favorite Tendon or Tempura Donburi.  It’s pretty much made the same way, but instead of topping it off with Shrimp Tempura you top it off with  sliced Chicken Katsu.

So to make Katsu Don I make a couple of Chicken Katsu then use my recipe of Tendon.  Easy peasy!

First you make the fried chicken, I prefer to use boneless skinless chicken thighs so it stays tender and juicy.  I also find that thighs are tastier for this type of dish.  But if you want to use boneless breasts you can, just pound it into a thin piece for easier cooking without burning the batter.  I use Panko for breading, if you can’t find it at your grocery store you’ll definitely find it at an Asian Market.  Or you can use plain breadcrumbs.

Once you’ve got the chicken katsu done and set aside just follow the recipe for the Donburi Sauce and the Donburi itself.  In short skip the tempura part of the recipe. 

So here’s what you need to make Katsu Don at home.

Katsu Don

Ingredients:

2 Pieces Boneless Skinless Chicken thighs.

1/2 Cup Flour

1 Egg Beaten

1 Cup Panko bread crumbs.  Or plain bread crumbs

Oil for frying

Donburi Sauce – click here for the recipe

Donburi Egg mixture and bowl instructions – click here for the recipe

Directions:

Dry chicken thighs with a paper towel.

Place flour, beaten egg, and panko in 3 separate bowls.

Line bowls up in this order by your stove – egg, flour, panko – assembly line fashion.  Panko should be bowl closest to stove.

Heat oil in frying pan.

Roll chicken thigh in flour to coat all sides.

Dip in beaten egg.

Roll in Panko to coat all sides.

Shake off excess panko.

Place in hot oil.

Cook until both sides are golden brown.

Drain on rack and set aside.

Make Donburi Sauce and Donburi Bowl click here for those recipes.

Slice fried chicken thighs into 1′ pieces and place the pieces in the bowl on top of rice and fried egg mixture.

Garnish with green onions and seaweed flakes if desired.

 

Katsu Don
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Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Katsu Don
Print Recipe
Japanese rice bowl with fried chicken katsu
Servings
2 bowls
Servings
2 bowls
Ingredients
Servings: bowls
Instructions
  1. Pat Chicken thighs dry with paper towel.
  2. Place flour, egg, and panko in 3 separate bowls.
  3. Line bowls up by the stove in this order: flour, egg, panko - panko bowl should be closest to stove.
  4. Heat oil.
  5. Roll chicken in flour to coat all sides.
  6. Dip in egg.
  7. Roll in panko to coat all sides.
  8. Fry in hot oil until both sides are golden brown.
  9. Drain on rack and set aside.
  10. Make Donburi Sauce.
  11. Make Donburi eggs and assemble in a bowl as the recipe instructs.
  12. Slice fried chicken katsu in 1' slices and place in bowl on top of egg mixture.
  13. Garnish with green onions and seaweed flakes if desires.
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Cashew Chicken

Cashew Chicken

Looking for something quick, easy, and delicious for dinner?  Well nothing’s easier than a stir fry.  Try this Cashew Chicken.  It takes a bit more time than your average stir fry, but it’s so worth it!  Served over a bed of steamed rice or noodles it’s simply delicious.

This was a family favorite which I haven’t made if a very long time.   I don’t know why it was forgotten, but I recently re-discovered this delicious dish and will definitely be making it more often.

This time I used fresh asparagus simply because I had a big bunch of it in the fridge, but it can be made with broccoli, green beans, or any type of fresh veggies you have on hand.  I fry the chicken and cashews separately before adding them to the stir fry, that’s the extra step the recipe requires.  It gives the chicken a bit of crunch which goes great with the crunch from the cashews, baby corn, and water chestnuts, you can find canned baby corn and water chestnuts at any Asian market.   I also don’t over cook the fresh veggies, I like to keep them green and crisp.

Here’s the recipe!  Again it goes great with noodles or steamed rice!

Cashew Chicken

Ingredients:

4 Boneless Skinless Chicken Thighs, cut into bite size cubes

3/4 Cup Corn Starch

1 Tbs. Garlic Powder

1 Tsp. Salt

1/2 Tsp. Ground Black Pepper

1/2 Cup Whole Cashews

Oil for frying

1/4 Cup Sesame Oil

1 Large Onion Sliced

1 Tbs. Fresh Garlic Minced

1 Can Baby Corn, drained and cut each ear in half

1 Can Sliced Water Chestnuts

1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)

1/2 Cup Soy Sauce

1/4 Cup Oyster Sauce

1 Tsp. Cornstarch dissolved in 1/2 Cup of water

Directions:

Heat about 1″ oil in a frying pan.

Combine cornstarch, garlic powder, salt, and pepper in a shallow dish.

Dredge chicken cubes in cornstarch mixture and drop into hot oil.

Fry chicken until done and all sides are browned.

Drain on paper towel and set aside.

Heat about 1 Tbs. oil in a small frying pan and saute cashews until golden brown.

Keep stirring cashews while cooking so they don’t burn.

Place cashews in a small bowl and set aside.

Heat sesame oil in a wok or large skillet.

Cook onions in wok until slices start to soften and become translucent.

Add garlic and cook another minute.

Add asparagus and cook until they are bright green.

Add baby corn and water chestnuts and cook another minute or two.

Add soy and oyster sauces and stir until combined.

Stir in dissolved cornstarch and stir until sauce starts to thicken.

Add in fried chicken and stir to cover in sauce.

Sprinkle cashews over top and slightly stir.

Serve right away.

 

 

Cashew Chicken
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Cashew Chicken
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Ingredients
1 Cup Fresh Asparagus, cut into 2″ pieces (you can use any type of green veggie you have on hand)
Servings:
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Chicken & Spinach in Creamy Tomato Basil Sauce

Chicken & Spinach in Creamy Tomato Basil Sauce

Looking for something easy and delicious to make for dinner tonight?  How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?

It’s very simple to make using ingredients you probably have in your kitchen.  It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!

I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry.  I can whip this up in less than a half hour and my family loves it.

Chicken & Spinach in Creamy Tomato Basil Sauce

Ingredients:

2 Lbs. Boneless Skinless Chicken Thighs

2 Tbs. Olive Oil

Salt & Pepper

1 Cup Tomato Sauce

1 Tbs. Fresh Garlic, minced

1/2 Cup Heavy Whipping Cream

1 Cup Fresh Spinach Leaves

5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)

Fresh Grated Parmesan Cheese for Topping

Pasta or your preferred starch

Directions:

Pat chicken dry with paper towel and sprinkle both sides with salt & pepper

Heat Olive Oil in a large skillet

When oil is hot add chicken and cook until both sides are seared about 5 minutes per side

Remove chicken to a plate and set aside

In your now empty skillet add tomato sauce, garlic, and cream

Bring to a boil then reduce heat to low to simmer sauce

Stir in Spinach and cook until wilted

Stir in Basil leaves

Return chicken to skillet and raise heat to medium

Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh

Remove from heat and sprinkle with Parmesan Cheese.  Serve with a side of pasta or your starch of choice.

I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic.  Sprinkled with parmesan it’s very tasty!


Chicken & Spinach in Creamy Tomato Basil Sauce
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Chicken & Spinach in Creamy Tomato Basil Sauce
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Creamy Butter Garlic Chicken

Creamy Butter Garlic Chicken

My husband recently started a Keto Diet, again! Last time he did this, the summer of 2018, I was in Italy awaiting the birth of my 6th. grandchild; so no one was home to support my husband in his endeavor nor was anyone around to prepare Keto friendly meals and snacks. That’s probably why he did do so well on the diet.

Mind you this diet is not for everyone, in fact you should consult your doctor before trying a Keto Diet. I know for sure this diet is not for me as I have an autoimmune condition that affects my liver, and this diet according to my research is not recommended for folks that have liver and kidney conditions as well as a host of other medical issues. Again consult your doctor before going on a Keto Diet or any other diet.

But this article isn’t about the Keto Diet at all. It’s about a delicious chicken dish that I make for the family. As I’ve already mentioned my husband is on a Keto Diet, but I’m not and neither are my daughter and 2 grandsons who live with us. So really my problem was to find something we all could eat so that I don’t have to play short order cook and make different meals of the family.

This Creamy Butter Garlic Chicken is just the thing. It’s fatty and low carb enough to work in a Keto Diet, it has 8 net carbs for each 1/2 cup of sauce, and it’s yummy enough to serve the rest of the family. Best of all it’s super easy to make!

I serve it with riced cauliflower for my husband and mashed potatoes for the rest of us. Steamed veggies make for a balanced meal we all love it!

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Creamy Butter Garlic Chicken
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Creamy Butter Garlic Chicken
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Instructions
  1. Melt butter in a large pan
  2. Season both sides of chicken with salt, pepper, and garlic powder
  3. Fry chicken in melted butter until fully cooked making sure both sides are browned
  4. Remove chicken from pan and set aside
  5. Sauté garlic in pan being careful not to burn it
  6. Add broth and deglaze the pan (scrape stuck on chicken and garlic from pan and mix with the broth)
  7. Cook the broth down to about half then add heavy cream
  8. Stirring constantly to keep sauce from burning cook until slightly thickened
  9. Return cooked chicken to the pan and spoon sauce over it
  10. Serve with your choice of starch and veggies.
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Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Ingredients
Garlic Sauce/Marinade
Fried Chicken
Servings:
Instructions
Sauce/Marinade
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
Chicken
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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