Chicken Katsu Don

Chicken Katsu Don
Staff Writer
Chicken Katsu Don

Namiko Chen

Chicken Katsu Don

Today’s recipe, Chicken Katsu Don, might "look" time-consuming but it’s actually not. It’s perfect for a busy day. I usually serve this dish with a bowl of miso soup and a small salad. It’s a pretty balanced meal that is quite filling because of donburi (rice bowl) style. If you use chicken breasts instead of chicken tenders, make sure to cut each piece thin so it will cook faster.

See all chicken recipes.

Ingredients

  • chicken tenders (7 ounces total)
  • Salt and freshly ground black pepper, to taste
  • 1/4  Cup  all-purpose flour
  • eggs
  • 1  Cup  panko breadcrumbs
  • Oil, for deep-frying
  • One 1/3-ounce packet powdered dashi
  • 1/2  white or yellow onion, sliced
  • 1 1/2  Tablespoon  sake
  • 1 1/2  Tablespoon  mirin
  • 1 1/2  Tablespoon  soy sauce
  • 1 1/2  Tablespoon  sugar
  • 1  Cup  cooked rice
  • sprigs mitsuba (Japanese wild parsley)
  • Ichimi togarashi (Japanese chili powder), to taste

Directions

Season the chicken tenders with salt and pepper, to taste, and set out the flour, 1 egg, and panko breadcrumbs in 3 separate small bowls. Heat ½ inch of oil in a frying pan until a frying thermometer reads 350 degrees.

Dredge the chicken in the flour, egg, then panko breadcrumbs, and deep-fry until golden brown. Drain on paper towels.

Make 2/3 cup dashi stock according to package directions. In a frying pan, combine the onion, dashi stock, sake, mirin, soy sauce, and sugar to a boil. Reduce the heat to medium and cook the onion until wilted. Add the chicken katsu and increase the heat medium-high. Pour and distribute the remaining egg evenly.

When the eggs are halfway cooked, add the mitsuba and turn off the heat. Serve the rice in a bowl and put the chicken and egg mixture on top. Serve with ichimi togarashi on the side.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
60g
46%
Protein
7g
15%
Calcium, Ca
36mg
4%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
72mg
23%
Manganese, Mn
2mg
100%
Phosphorus, P
188mg
27%
Selenium, Se
3µg
5%
Sodium, Na
767mg
51%
Water
81g
3%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.