Can I use chicken thighs instead of breast?

Yes, thighs work well and stay juicier. They may cook slightly faster due to thinner cut, so check doneness around 6-7 minutes per side.

How do I get the egg to set properly without overcooking it?

Pour the beaten egg over the simmering chicken and sauce, then cover and cook for 2-3 minutes until the whites are set but yolk remains runny. Timing depends on heat level.

Can I make katsudon ahead?

Fry the chicken ahead and store refrigerated. Reheat gently in the sauce just before serving. The panko coating is crispest when freshly fried.

What if I don't have panko breadcrumbs?

Regular breadcrumbs work but won't be as crispy. Use an equal amount and pat the chicken dry well before breading for best texture.

How thin should I slice the onion?

Slice into thin half-moons (about 1/8 inch) so they caramelize quickly and soften into the sauce in 5-7 minutes.

Chicken Katsudon Recipe with Crispy Panko Crust

Name: Chicken Katsudon Recipe with Crispy Panko Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 large yellow onion, thinly sliced; 3 large eggs, divided; 1 1/2 cups panko breadcrumbs; 1/2 cup all-purpose flour; 1 tbsp milk; 1 cup chicken broth; 1/4 cup soy sauce; 1 tbsp granulated sugar; 1 tbsp rice vinegar; 1 tsp cornstarch; 1/2 tsp garlic powder; salt, to taste; black pepper, to taste; 1 cup neutral oil, for frying; 2 stalks green onions, chopped for garnish; cooked rice, for serving; toasted sesame seeds, for garnish

CookOSBeta

Chicken Katsudon Recipe with Crispy Panko Crust | CookOS

Ingredients

1 lb boneless, skinless chicken breasts or thighs
1 large yellow onion, thinly sliced
3 large eggs, divided
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1 tbsp milk
1 cup chicken broth
1/4 cup soy sauce
1 tbsp granulated sugar
1 tbsp rice vinegar
1 tsp cornstarch
1/2 tsp garlic powder
salt, to taste
black pepper, to taste
1 cup neutral oil, for frying
2 stalks green onions, chopped for garnishoptional
cooked rice, for serving
toasted sesame seeds, for garnishoptional

18 Ingredients

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Instructions

1
Prepare the vegetables by thinly slicing the yellow onion and chopping the green onions for garnish.
2
Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second, whisk 2 eggs with milk, salt, and pepper. In the third, combine panko breadcrumbs with salt, pepper, and garlic powder.
3
Season the chicken with salt and pepper. Dredge each piece first in flour, then dip in the egg mixture, and finally coat thoroughly with the panko breadcrumbs.
4
In a separate bowl or jar, whisk together the chicken broth, soy sauce, sugar, rice vinegar, and cornstarch to create the sauce.
5
In a large skillet, heat about an inch of neutral oil over medium-high heat. Carefully add the breaded chicken and shallow-fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove to a wire rack to drain.
6
In a separate, smaller pan, heat a little oil and sauté the sliced yellow onions until softened and caramelized.
7
Once cooked, slice the fried chicken into 1-inch strips.
8
Pour the prepared sauce over the caramelized onions in the pan and bring to a simmer.
9
Arrange the sliced chicken katsu over the simmering onions and sauce.
10
Lightly beat the remaining egg and pour it evenly over the chicken.
11
Let it cook for another 1-2 minutes, until the egg is just set to your liking.
12
Serve immediately by spooning the chicken, egg, and onion mixture over a bowl of hot cooked rice. Garnish with chopped green onions and toasted sesame seeds.