Chicken Katsudon

i. Score any thick flesh with your knife tip or scissors, then gently pound the thickest parts until the entire piece measures a uniform 1-2cm (½ to ¾ inch) thick.

ii. Then cut in half.

iii. Keep the pieces chilled while you set up. Cold protein fries more evenly and sheds less moisture into the oil.

i. Set a heavy pot over medium heat and bring the neutral high-smoke point oil (I always use rice bran oil) to 170℃ (338°F).

i. Arrange two plates: one with all-purpose flour + cornstarch (light dusting), another with panko (about 4 Tbsp per cutlet).

ii. In a bowl, whisk egg + water + flour into a thick batter.

This batter acts like glue so the panko forms a lacier, crunchier coat. Keep everything close to the stove so the coated chicken can go straight into hot oil.

i. Season both sides of each cutlet with a pinch of salt and a crack of black pepper. Dust each piece lightly in your flour-cornstarch mixture, shake off the excess like you’re dusting snow off a jacket.

ii. Then dip fully into the egg batter, lift it out and let the drips fall back into the bowl.

iii. Immediately press both sides into the panko, using your palm to really embed those crumbs.

iv. The moment your last piece is coated, gently lower the first cutlet into the oil, laying it away from you to avoid splatter. You’ll hear a vigorous sizzle. That’s the sound of moisture escaping and crust forming. Fry each cutlet for 3 minutes per side at 160-170°C (320°F).

v. After both sides cook, transfer to a wire rack for 2 minutes while you crank the heat to 180°C (356°F).

vi. Then give each piece a final 30 to 60 second dunk to achieve that burnished, restaurant-quality amber and seal in the juices.

Can’t Face Deep-Frying at Home?

I totally get it. If you’d rather skip the deep-fry, you can absolutely make this with oven-baked chicken katsu. Check out my oven-baked chicken katsu recipe that works with both thighs and breasts. You’ll sacrifice a bit of that iconic crunch, but you’ll still get a delicious cutlet.

i. Pour dashi stock into a medium skillet or shallow saucepan (something with a lid for later). Set it over medium heat.

Note: I’m using an oyakodon pan (oyako nabe) which is a special pan for making single portions of oyakodon and katsudon (you can find it on my amazon storefront). These are great for presentation, however you can use a large (wide, not deep) pan to make multiple portions at once and then divide it later.

ii. Once it starts to steam, stir in mirin, sugar, and chicken bouillon powder.

iii. Toss in your sliced onions and let them simmer until they turn translucent and tender, about 3 to 4 minutes.

i. Stir Japanese soy sauce into your simmering onion broth.

ii. Slice each rested chicken cutlet crosswise into strips (this makes it easier to nestle into the pan and lets the sauce seep between the pieces).

iii. Lay the katsu strips over the onions in a single layer. If you are making multiple portions in one pan, arrange them in a way that is easy to divide later.

i. Whisk the egg whites until the thick ropes break down into a pourable consistency, then drizzle them in a slow spiral around the edges of the pan, avoiding the chicken at first.

ii. Immediately cover with a lid and let steam work its magic for about 1 minute.

iii. Now lightly beat the yolks (just enough to break them up) and pour them in the same circular motion around the pan.

iv. Cover again, then turn off the heat. The residual steam will softly cook the yolks over the next 60 to 90 seconds, leaving them molten and glossy rather than rubbery.

i. Scoop hot steamed Japanese rice into two deep donburi bowls (or any wide, deep bowls you have) and sprinkle some kizami nori (optional) to make a bed.

ii. Use a spatula or large spoon to lift half the chicken, onions, and egg mixture from the pan, letting excess sauce drip back, and gently slide it over one bowl of rice. Spoon any remaining broth from the pan over the top. Finish with a sprinkle of thinly sliced green onions.