Chicken Katsu Don
This Chicken Katsu Don is made with crispy panko-fried chicken, eggs, and a delicious sauce and served over steamed rice for the perfect Japanese-style lunch!
Servings: 2
Ingredients
Panko Fried Chicken
- 350 g chicken breast cut into strips
- 75 mL water cold
- 1 tbsp. cornstarch
- 40 g AP flour (approx. 2-3 tbsp)
- 80 g panko breadcrumbs
- 120 mL vegetable oil (½ cup + extra) e.g., canola or sunflower oil *see notes
Katsu Don
- 2 medium-sized eggs lightly beaten
- 1 medium-sized onion sliced
- 2 tbsp. soy sauce
- 2 tbsp. mirin or sake
- 1 tbsp. granulated sugar
- 240 mL dashi stock 1 cup (optional, **see notes)
- sesame seeds optional
- chopped fresh parsley optional
Instructions
Panko Fried Chicken
- Slice chicken breast into thin strips. If using a whole chicken breast, slice it in half crosswise, pound it to ¼" thickness, and slice into strips. You can also use store-bought chicken strips for frying.
- In a medium-sized bowl, stir cornflour in cold water until dissolved. Whisk in flour until a smooth and thick batter is formed. Place panko breadcrumbs in a separate bowl or plate.
- Heat vegetable oil in a pan on high heat until sizzling (use enough oil to cover at least half of the chicken in thickness). You may need to fry the chicken in batches.
- Dip each chicken slice in the batter, then into the panko breadcrumbs, covering the chicken thoroughly and evenly. Carefully, place the chicken in sizzling oil and fry for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil.
Katsu Don
- Place dashi stock (or water), soy sauce, mirin, and sugar in a large saucepan and bring to a simmer.
- Add chopped onion and cook until translucent (approx. 5-7 mins)
- Add panko fried chicken in the middle of the saucepan and drizzle lightly beaten eggs around chicken, on the outer part of the pan.
- Cook until eggs are almost set (this will take anywhere between 45 seconds and 1 minute on medium heat).
- Serve over hot steamed rice. Garnish with sesame seeds and/or chopped parsley.
Notes
*You'll need enough oil to cover the bottom of your frying pan and at least half of the tofu in thickness.
**If dashi stock is not available, substitute with 1 cup water.