Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl)

Updated at: Thu, 21 Nov 2024 11:35:14 GMT

Step 1

In three separate bowls add the all-purpose flour, 2 eggs and panko breadcrumbs. Whisk eggs. Dip chicken thighs first in flour, then egg, then breadcrumbs. Be sure to shake off each ingredient before dipping it into the next bowl.

Step 2

In a skillet over medium heat, add canola oil. Once hot, add breaded chicken thighs. Fry on each side until the chicken is fully cooked and the outside is browned and crispy. Remove the chicken thighs from the skillet and transfer to the cutting board.

Step 3

In a shallow pot over medium heat add dashi stock, brown sugar, soy sauce and sliced onions.

Step 4

While the stock is cooking, slice the chicken thighs into strips.

Step 5

Once onions are softened, add chicken thighs and remaining whisked eggs. Cover and cook until the egg is fully cooked.

Step 6

Enjoy over a bowl of white rice!

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