Classic Chicken Katsu Oyakodon

Experience the ultimate comfort bowl: crispy panko-crusted chicken cutlets simmered in a savory dashi-based sauce with tender onions and velvety scrambled eggs.

Ingredients

• 2 chicken breasts
• 1 onion
• 3 large eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp oyster sauce
• 1/2 cup water
• to taste salt
• to taste black pepper
• to garnish scallions

Instructions

1. 1Slice the chicken

   

   Place the chicken breast on a cutting board and carefully slice it into thin, uniform pieces. This ensures the chicken cooks quickly and evenly during the deep-frying process.

   Tip: Use a sharp knife and keep your fingers tucked to slice the chicken safely and cleanly.
2. 2Season the chicken

   

   Place the sliced chicken into a metal bowl. Sprinkle generously with salt and black pepper, ensuring the seasoning is evenly distributed across all pieces for a flavorful base.

   Tip: Toss the chicken well to make sure every slice is coated with the salt and pepper.
3. 3Coat in flour

   

   Dredge each piece of seasoned chicken in flour, shaking off any excess. This light dusting of flour helps the egg and breadcrumbs adhere properly to the chicken.

   Tip: Ensure the chicken is completely dry before flouring to achieve a better coating.
4. 4Dip in egg

   

   Take each floured chicken piece and dip it into a bowl of beaten egg. Make sure the chicken is thoroughly coated, as this acts as the glue for the final breadcrumb layer.

   Tip: Use a fork or chopsticks to dip the chicken to keep your fingers clean.
5. 5Coat in breadcrumbs

   

   Transfer the egg-dipped chicken directly into breadcrumbs. Press down gently to ensure the crumbs coat the chicken evenly and completely for a crispy texture when fried.

   Tip: Use panko breadcrumbs for an extra light and airy crunch.
6. 6Deep fry the chicken

   

   Carefully lower the breaded chicken pieces into hot oil. Deep fry until the crust is golden brown and the chicken is cooked through, then remove and drain on paper towels.

   Tip: Maintain the oil temperature consistently to prevent the crust from burning before the chicken is done.
7. 7Slice the onions

   

   Place the onion on a cutting board and carefully slice it into thin, even strips. Ensure your fingers are tucked back safely while slicing to maintain a consistent width for even cooking.

   Tip: If the onion flavor is too strong, you can soak the sliced onions in cold water for a few minutes before cooking to mellow the bite.
8. 8Sauté the onions

   

   Heat a pan over medium heat and add the onion strips. Stir-fry the onions continuously until they become soft and translucent, indicating they are ready for the sauce.

   Tip: Cook the onions slowly to bring out their natural sweetness, which balances the savory sauce.
9. 9Add the sauce

   

   Pour the combined sauce mixture—soy sauce, oyster sauce, mirin, and water—directly into the pan with the sautéed onions. Bring the liquid to a gentle boil to meld the flavors together.

   Tip: Make sure to whisk the sauce ingredients thoroughly in a separate bowl before adding to the pan to ensure an even flavor profile.
10. 10Add the fried chicken

    

    Carefully place the golden-brown fried chicken cutlet into the pan with the simmering sauce. The chicken should absorb the liquid while remaining crisp.

    Tip: Using tongs allows you to place the cutlet gently into the sauce without splashing or breaking the breaded crust.
11. 11Pour in the eggs

    

    Evenly pour the beaten egg mixture over the chicken and onions in the pan. Cover and cook briefly until the eggs reach your desired level of firmness.

    Tip: For a classic Oyakodon texture, leave the eggs slightly runny before turning off the heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions