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Katsudon is one of the best chicken and rice bowls you will ever have.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese


Chicken Katsu

  • 1 large chicken breast
  • ½ cup corn starch
  • 1 large egg (egg wash)
  • 1 cup panko bread crumbs


  • 1 small yellow onion
  • ½ cup dashi or chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ½ tbsp sugar
  • 2 large eggs (beaten)
  • 1 stalk green onion


  • Cut your chicken breast in half and flatten using the back of your knife.
    1 large chicken breast
  • Season with salt then coat in corn starch, egg wash, and panko in that order. Make sure there are no wet spots.
    ½ cup corn starch, 1 large egg, 1 cup panko bread crumbs
  • Fry in a shallow layer of oil at 350F for 3 minutes each side or until golden brown. Season immediately after with salt.
  • In a small pan add sliced onion, dashi/chicken stock, soy sauce, mirin, and sugar. Let it simmer for 2 minutes.
    1 small yellow onion, ½ cup dashi or chicken stock, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp sugar
  • Add 2 beaten eggs and cover with a lid for 1 minute.
    2 large eggs
  • Slice chicken katsu into strips and place on top of the eggs along with green onions for 30 seconds to soak in the broth.
    1 stalk green onion
  • Plate on top of rice and enjoy
Keyword asian, chicken, katsu, katsudon