Chicken katsudon is a Japanese comfort bowl featuring a crispy fried chicken cutlet simmered in sweet dashi broth with soft eggs and onions over steamed rice. The standout trait is the contrast between the golden, crunchy exterior and the silky egg-dashi sauce that ties everything together.
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Season chicken thighs with salt and pepper on both sides.
Coat the chicken in flour, shaking off any excess.
Dip the chicken into beaten egg, then coat thoroughly with panko breadcrumbs, pressing to adhere.
Heat oil in a deep pan or pot to 170°C (340°F). Fry the chicken for about 5-6 minutes, turning halfway, until golden brown and cooked through. Drain on a wire rack.
Let the katsu rest for a few minutes, then slice into strips.
In a small saucepan or donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add sliced onion and cook for 2-3 minutes until softened.
Place the sliced chicken katsu on top of the onions in the simmering sauce.
Beat the eggs and pour them over the chicken and onions. Cover and cook for 1-2 minutes until the egg is just set but still slightly runny.
Serve the chicken and egg mixture over a bowl of steamed rice. Garnish with sliced green onions and shichimi togarashi if desired.
Store fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently in a pan and warm the katsu briefly in a 160°C oven for 5 minutes to restore crispness before assembling.
deep pan or pot for frying · wire rack for draining fried chicken · small saucepan or donburi pan · meat thermometer (optional but recommended for oil temperature)
Yes, but pound boneless chicken breast to ½-inch thickness and reduce frying time to 4-5 minutes to prevent drying out. Thighs stay juicier and more forgiving.
Heat oil to 170°C (340°F). Use a thermometer to maintain this temperature; too hot risks burning the breadcrumb coating before the chicken cooks through.
Cover the pan immediately after pouring the beaten egg and cook for only 1-2 minutes. The residual heat sets it gently; overcooking makes it rubbery instead of custard-like.
Fry the chicken up to 4 hours ahead and store at room temperature. Reheat gently in the dashi sauce just before serving. The katsu stays crispest this way.
Dashi is a Japanese broth made from kombu seaweed and bonito flakes. Buy instant dashi powder or liquid dashi concentrate at Asian markets or online, or make it fresh using kombu and katsuobushi.
