Katsudon
Katsudon is a traditional Japanese dish made from a fried chicken cutlet, scrambled egg, onions, sauce and served over rice. If you prep the rice and fried pork ahead of times this dish can be prepped in minutes.
PER SERVING – MAKES 2
482 CALS
PREP TIME
10 MINUTES
COOK TIME
30 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 66.2g | 28.4g | 11.6g |
STANDARD RECIPE
CHICKEN KATSU FOR SNACK CITY
STANDARD RECIPE
Katsudon
Servings: 2
Calories: 482kcal
Katsudon is a traditional Japanese dish made from a fried meat cutlet, scrambled egg, onions, sauce and served over rice. If you prep the rice and fried chicken ahead of times this dish can be prepped in minutes.
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Ingredients
For the Rice
- 1½ cups (225 g) cooked rice
For the Chicken
- ⅓ lb (150 g) chicken breast
- 2 tbsp (12 g) cornstarch
- ⅓ cup (50 g) ground corn chex or panko
- salt to taste
- ½ egg
For the Sauce
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce
- 2 tsp (8 g) sugar
- ¼ medium (50 g) sweet onion
- 2 eggs
Instructions
For the Rice
- Cook enough rice to have 1½ cups of cooked rice. 1 cup of dry rice will yield about 3 cups of cooked rice.
For the Chicken
- Pound/cut the chicken out until it is about ¼" thick.
- Season lightly with salt.
- Prepare your breading station for the chicken. You can prep these ahead of time and keep them in the freezer, it will make for an easy dinner when you need it. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack an egg into a bowl and reserve half of it for later. Add a bit of water to thin it out. Scramble.
- Sprinkle the cornstarch over the chicken and rub to cover the meat on all sides.
- Dunk the chicken into the egg wash and then coat with the cornflakes.
- Preheat your air fryer to 400°F on the air fry setting. Fry for 14-15 minutes, flipping halfway and checking on it occasionally.
- If you decide to prep extra, allow them to cool and store in a ziplock bag in the freezer. Reheat in the air fryer when you are ready to eat them again.
For the Sauce
- While the meat is cooking, cut your onion into slices.
- Measure out ¾ cup of rice and place into two bowls.
- You can make more than one serving at a time but its easiest to do one because you are going to pour the contents of the pan right over your bowl of rice, so you won't have to mess with dividing it if you cook one at a time.
- Heat the oil over medium high heat in a small skillet. Add half of the onions and cook for 3-5 minutes, stirring occasionally until they have browned. (If you're doing both servings at once, use all of the onions.)
- While the onions are cooking, measure out the the chicken stock, soy sauce, rice vinegar, and sugar in a bowl. Mix to combine.
- In the bowl with the ½ of an egg, crack another egg and scramble.
- Once the onion has browned, pour in half of the sauce and bring to a light boil. (If you're doing both servings at once, pour in all of the sauce.)
- Cut the chicken into thin slices and place one cutlet into the pan over the sauce. Pour half of the eggs around the chicken and cover with a lid. (If you're doing both servings at once, pour in all of the eggs and use both chicken cutlets.)
- Cook for 1-2 minutes or until the egg has set.
- Pour the contents of the pan over the rice and top with green onions. (Divide the ingredients of the pan over both rice bowls if you make it all at once)
Nutrition
Calories: 482kcal | Carbohydrates: 66.2g | Protein: 28.4g | Fat: 11.6g
CHICKEN KATSU FOR SNACK CITY
Chicken Katsu
Servings: 12 pieces
Calories: 134kcal
Use this recipe to prep your Katsu ahead of time. You can store it in the freezer and be minutes away from Katsudon any time youd like to make it.
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Ingredients
For the Chicken Katsu
- 2 lbs (908 g) boneless skinless chicken breast
- ½ cup (60 g) cornstarch
- ¾ cup (100 g) ground cornflakes or panko
- salt and pepper
- 2 eggs
- 2 tbsp (30 ml) water
- (5 g) Oil spray
Instructions
For the Katsu
- Take your chicken breasts and slice them into thin pieces so they are about ¼" thick. You can take the back of your knife and use it as a tenderizer to help pound the pieces thinner and to even them out.
- Season lightly with salt and pepper.
- Prepare your breading station for the chicken. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack the eggs into a bowl and mix in the water to thin it out. Scramble. Prepare a bowl of the corn starch.
- Dunk the chicken into the corn starch, shake off excess. Then dunk into the eggs, drain the excess. Then place into the corn chex and cover all portions of the meat. Shake off the excess. Place on a sheet pan when finished. Repeat for all pieces of chicken.
- Preheat your air fryer to 400°F on the air fry setting. Add the chicken and spray the top lightly with oil. Fry for 10 minutes, flipping halfway and checking on it occasionally.
Storage
- Allow the cutlets to cool and place in a ziplock bag, removing as much air as possible. Keep in the freezer.
- Reheat in the air fryer when you are ready to eat them again.
Nutrition Note
- I got 12 pieces from 2 pounds of chicken. You may find that you have more or less so keep that in mind for the nutrition estimates. The recipe also calls for 60g of corn starch and 100g of corn chex. I used 50g of corn starch and 85g of corn chex and that is reflected in the nutrition information. I wrote the recipe to have extra because there is nothing worse than running out of breading materials.
Nutrition
Calories: 134kcal | Carbohydrates: 9.8g | Protein: 16.2g | Fat: 3.3g
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
CHICKEN KATSU
STANDARD RECIPE NUTRITION
Servings
Carbs
132.3g
Protein
56.7g
Fat
23.2g
Calories
964.8 cals
|
CHICKEN KATSU
Servings
Carbs
117g
Protein
194g
Fat
39.9g
Calories
1603.1 cals
This Post Has 3 Comments
Pretty good and easy to make. I don’t have an air fryer, so I just put the pork on a wire rack at 425 and put it in for 10 minutes for each side. You might have to adjust the temp and cooking time as I overcooked the pork some, but it worked and the sauce gives some of the juice back. Also, I used panko instead of corn flakes and would recommend blending them a little if you want it to cover the entire pork chop and spraying it with some nonstick spray so you get that brown fried look. If not, it will come out pale, but still crunchy.
Loved this one! It was so good! My husband, who doesn’t like onions was even impressed. Can’t wait to make more!
🙌🙌🙌