Classic Japanese Egg-Topped Chicken Cutlet Bowl (Katsudon)
Indulgent and satisfying, this classic Katsudon features a crispy panko-breaded chicken cutlet simmered in a savory-sweet sauce with soft, custardy eggs.
Katsudon is a quintessential Japanese comfort food, beloved for its perfect balance of textures and flavors. The contrast between the crunchy, golden-fried chicken cutlet and the silky, partially set egg creates a deeply satisfying rice bowl that is perfect for a cozy Friday night at home.
Ingredients
- 1 whole chicken breast
- 1/2 red onion
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tbsp light soy sauce
- 1 tbsp cooking wine
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 bowl steamed rice
- to taste salt and black pepper
- 1 tsp dried seaweed
- as needed cooking oil
Instructions
- 1Tenderize the chicken
Place the chicken breast on a cutting board and use a meat mallet or tenderizer tool to pound it evenly. This helps break down the muscle fibers, ensuring the meat becomes tender and cooks uniformly.
Tip: Be gentle but firm, and cover the chicken with plastic wrap to prevent splatter during this process. - 2Dredge in flour
Take your seasoned chicken breast and coat it thoroughly in flour on both sides. Shake off any excess flour to ensure a light, even layer that will help the egg wash adhere properly.
Tip: Use a shallow dish for the flour to make coating easier and keep your workspace clean. - 3Dip in egg wash
Submerge the floured chicken breast into a bowl of whisked eggs, ensuring every part is covered. The egg wash acts as a glue for the breadcrumbs.
Tip: Whisk the eggs until the whites and yolks are fully combined for a smooth coating. - 4Coat with panko
Place the egg-coated chicken into a dish filled with panko breadcrumbs. Press down gently to ensure the crumbs adhere firmly to all surfaces for a crispy texture when fried.
Tip: Panko crumbs create a lighter, crunchier crust than standard breadcrumbs; dont skip them. - 5Deep-fry the cutlet
Carefully lower the breaded chicken into a pot of hot oil. Fry for approximately two and a half minutes until the exterior is a deep golden brown and the meat is cooked through.
Tip: Maintain the oil temperature to ensure the crust turns crispy without burning before the chicken is done.
