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–+ servings
chicken katsu donburi

Easy Chicken Katsudon

This Japanese chicken rice bowl is the ultimate comfort food! It's wonderfully savory from the soy sauce, umami from the dashi, and a touch of sweetness from the onions. It's so easy and delicious, you'll want to make katsudon over and over again.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 2 people

Equipment

Air Fryer
Non stick pan

Ingredients
  

For Air Fryer Katsu

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon cooking oil
  • 1/2 pound chicken breast (about 1 filet)
  • salt
  • ground pepper
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 2 teaspoons water

For Katsudon Sauce

  • 1/2 teaspoon dashi powder
  • 1 cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 onion, sliced
  • 2 eggs, beaten

Additional Ingredients

  • 2 servings steamed rice

Instructions
 

Prepare the chicken katsu

  • Start with toasting the panko bread crumbs. In a nonstick pan, add panko and cooking oil and heat the pan over medium heat. Occasionally stir the panko until it becomes golden brown, about 5 minutes. Turn off heat, transfer panko to a shallow bowl, and set aside while you prepare the chicken.
    toasting panko crumbs
  • Next, pound the chicken to get it an even thickness. Take out one chicken breast, place on a cutting board, and lay down a piece of plastic wrap over top. Using a meat pounder or rolling pin, pound the chicken so it is an even thickness, about 1/2 inch. Once flattened, cut the chicken breast in half. Repeat with the second chicken filet. You should have four pieces of chicken.
    pounding chicken breast with rolling pin
  • Season the chicken pieces with salt and pepper on both sides.
    salt and pepper on chicken breast
  • Time to set up the dredging station. In a shallow dish, add flour. In a second shallow dish, combine eggs, water, and whisk. The third dish will have the reserved toasted panko bread crumbs.
    Take a chicken piece and coat it in flour, shaking off the excess. Next, dip the chicken into the egg mixture. Lastly, dip the chicken into the toasted panko, coating evenly. Set the chicken aside, and repeat with the other chicken pieces until all are coated.
    flour, eggs, and panko
  • Preheat the Air Fryer to 375°F. Place the chicken pieces on the Air Fryer basket. Bake the chicken for 10 minutes, flip the chicken and bake an additional 5 minutes. (See notes if you don't have an Air Fryer)
    air frying chicken katsu
  • When the chicken is done, transfer to a cutting board and chop the chicken into bite-sized pieces. Set aside as you prepare the dashi broth mixture.

Prepare the katsudon sauce

  • In a container, whisk together dashi powder, water, soy sauce, and mirin. Set aside.
    katsudon ingredients
  • In a pan, toss in sliced onions with a teaspoon of oil and cook over medium heat for 2-3 minutes.
    saute onions in pan
  • Next, add in the dashi mixture to the pan. Simmer for 5-7 minutes or until the onions are translucent.
    simmering dashi broth
  • Lay the chicken katsu neatly into the pan with the simmering dashi mixture. Let it simmer for about 1 minute.
    chicken katsu in a pan
  • Lower the heat to low. Slowly pour in the beaten eggs into the pan. Cover with a lid and let it simmer until the eggs are just cooked, about 2-3 minutes.
    pouring eggs over chicken katsu
  • When the eggs are cooked, turn off the heat. Serve the entire mixture of steamed rice and enjoy!
    chicken katsu donburi

Notes

  1. If you don't have an Air Fryer, bake the breaded chicken at 400ºF for about 25 minutes, flipping halfway through
  2. Substitutions: 
  • The chicken breast can be substituted for boneless, skinless chicken thighs are pork loin. 
  • If you can't find dashi, you can try using chicken stock instead.
  • If you can't find mirin, you can substitute with 2 teaspoons of sugar.
Keyword Air fryer
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