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
Print Recipe
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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