Chicken Katsudon (Chicken Cutlet Rice Bowl), a simple and easy recipe of crispy fried chicken cutlets that’s simmered with eggs and onions in a soy sauce-based broth, served on top of white rice. This is an alcohol free (no mirin and sake) version of the dish.
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“Donburi” refers to Japanese rice bowl, and is usually something that’s a quick and easy fix. There are plenty of options available, with variations of meat, fish, or vegetables served on top of a bed of white rice.
One of it is katsudon. It’s a popular menu item in Japan that’s enjoyed by children and adults alike, and is normally served with tonkatsu (deep-fried pork cutlet). But chicken katsu is a great substitute that’s still a favorite of many!
Crispy Chicken Rice Bowl
First up is the main part of the dish — chicken katsu. It’s Japanese-style breaded chicken that’s fried until it gets deliciously crispy on the outside, though still tender on the inside. You then cook it together with eggs and onions in a soy sauce-based mix before serving on top of white rice.
Some of you might not be familiar with the taste of fried food that’s simmered in gravy sauce. So this dish is a great way for you to try it out! The flavors all mix together so well, giving you a hearty and filling meal.
If you’re looking for more chicken katsu dishes and you’re a fan of Japanese curry, here’s a chicken katsu curry recipe for you to check out!
Notes for Chicken Katsudon (Chicken Cutlet Rice Bowl)
- No mirin and sake – This is an alcohol free (no mirin and sake) version of chicken katsudon. I find that rice vinegar/apple cider vinegar + honey makes a good substitute.
- Chicken – I prefer using chicken thighs but traditionally chicken breast is used. If you are using chicken breast, make sure to butterfly and flatten the chicken. I flatten my chicken using a meat mallet or rolling pin to ensure that it cooks evenly. You can do this for the chicken thighs too for a more even thickness chicken katsu.
- Broth – Keep an eye and turn down the heat to prevent the broth from evaporating too much.
- For a non-soggy chicken katsudon; instead of adding the chicken katsu into the broth, you can add it on top of the bowl of rice and the broth egg mix on top. Or the other way around.
Here are more Japanese recipes for you to try:
- Japanese Creamy Curry Udon
- The Best Garlic Fried Rice
- Easy 15-Minutes Chicken Teriyaki (No Mirin and Sake)
- Easy Tantanmen Ramen
- Ebi Fry (Fried Shrimp Japanese-style)
- 2 boneless chicken thighs see notes
- 2 eggs
- panko crumbs
- salt and pepper
- 1 onion sliced
- 1 cup water
- 1/2 tsp dashi granules
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar/apple cider vinegar
- 1 tbsp honey
- 1/2 tsp sugar
- 2 eggs
- green onions for garnish
- Season the chicken thighs on both sides (see notes) and prepare flour, egg wash and panko crumbs for dredging.
- Dredge chicken in flour, egg wash and panko crumbs.
- Heat up oil and once the oil is hot enough, shallow fry over medium heat until fully cooked/golden brown on each side (about 4-5 minutes on each side).
- Leave on a cooling rack to drain the oil for a few minutes then slice the chicken into 1-inch slices.
- Break two eggs into the remaining egg wash bowl and beat lightly.
- Mix water, dashi granules, light soy sauce, rice vinegar, honey and sugar in a bowl.
- Pour in half the broth mix into a medium sized frying pan and add 1/2 of the onions. Let it cook over medium heat.
- Once the broth boils, turn down to medium low heat and let it cook for 8-10 minutes (see notes).
- Add the chicken katsu to the middle of the pan and pour in half the eggs around the chicken.
- Let it continue cooking for another 3-4 minutes or until the egg has cooked to your desired level. Repeat the process for the second serving.
- Over a plate/wide surface bowl of rice, slide off the chicken katsu egg on top of the rice.
- Add sachimi togarashi, chili oil and green onions to garnish. Enjoy!