Today’s recipe Chicken Katsudon (チキンカツ丼) might “look” time-consuming but it’s actually not. It’s perfect for a busy day. I usually serve this dish with a bowl of miso soup and a small salad. Because it is served in a donburi (rice bowl) style, katsudon makes a balanced meal that is fulfilling. A more typical Katsudon is served with Tonkatsu (deep-fried pork cutlet). Chicken Katsudon is also a favorite, especially with the children. It’s a popular lunch dish in Japan and you can find it on the menu at every corner of shops, cafeterias, and restaurants. My mom always makes Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breasts thin).
Shallow Fry instead of Deep Fry the Chicken Katsu
When it comes to home cooking, I know most of you try to avoid deep frying as much as possible. For this recipe, I apply the shallow frying technique instead of deep-frying to prepare the chicken katsu. It uses less oil and creates less mess on the kitchen counter. The chicken will brown beautifully with a crispy char on the surface and tender inside. Alternatively, you can prepare the chicken using the oven with my Baked Chicken Katsu (揚げないチキンカツ) recipe. To enjoy Chicken Katsudon, serve the golden fried chicken cutlet with savory-sweet onions cooked in dashi and eggs over hot steamed rice in a bowl. Top it off with mitsuba (Japanese wild parsley), and you will have a satisfying meal for the family. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
