Chicken Katsudon Recipe
Recipe information
Make Chicken Katsudon in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
For the Chicken Katsu
For the Sauce & Assembly
For the Chicken Katsu
1. Prep and flatten chicken
Trim excess fat from the chicken thighs. Place each thigh between plastic wrap and gently pound with a meat mallet to an even 1/2-inch (1.2 cm) thickness. Pat dry with paper towels and season both sides with 1/4 tsp salt and about 1/8 tsp black pepper per piece (from the total).
2. Set up breading station
Place the flour in a shallow dish. In a second shallow dish, whisk the 2 eggs with the 2 tablespoons milk until homogeneous. Place panko breadcrumbs in a third shallow dish. Season flour lightly with remaining salt and pepper.
3. Bread the chicken
Dredge each thigh in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko so the breadcrumbs adhere well. Place breaded pieces on a tray and let rest 10 minutes to set the coating.
4. Fry until golden
Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch (enough for shallow frying) and heat over medium-high until 350°F (175°C) or until a small breadcrumb sizzles immediately. Fry the cutlets in batches, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Adjust heat to avoid burning. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed.
5. Slice
After resting 3–4 minutes, slice each cutlet into 6–8 strips for serving.
For the Sauce & Assembly
6. Prepare sauce base
In a medium skillet or shallow saucepan large enough to hold a cutlet, combine 1 cup dashi, 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar and 1 tbsp sake (if using). Stir over medium heat until sugar dissolves and mixture comes to a gentle simmer.
7. Cook onions
Add the thinly sliced onion to the simmering sauce and cook 3–5 minutes until softened and translucent but not fully falling apart.
8. Add eggs and finish
Beat the 4 eggs lightly in a bowl (do not overbeat). Reduce the sauce to a gentle low simmer. Pour about half the beaten eggs evenly over the simmering onions and sauce in the skillet; cover and cook 60–90 seconds until the egg is set but still slightly runny. Slide two-thirds of a sliced cutlet (or enough to cover) into the simmering sauce, then pour the remaining beaten egg over the cutlet and cook, covered, another 30–45 seconds until egg is set to your liking. Repeat in a second pan or do in two batches to assemble 4 bowls.
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